Fluffy, Whipped Cashew Cream Cheese

 

Ingredients
2 cups unroasted cashews, soaked overnight
1/2 cup cultured vegan buttermilk, preferred (substitute 1/2 cup water and 2 tbsp vegan yogurt if you don't have buttermilk)
salt to taste

Instructions
Put the cashews, vegan buttermilk, (or water and vegan yogurt), and salt in a blender. Process until smooth and creamy, occasionally stopping to scrape down the blender jar and move the mixture toward the blades.
Transfer to a clean glass bowl or container, cover, and let rest at room temperature for 24 to 48 hours, depending on how sharp a flavor you want and the ambient temperature (culturing will proceed more quickly at warmer temperatures). For use in cheesecakes that will be sweetened, allowing it to culture for a full 48 hours will create atanginess that will nicely complement the sweetener. Cover and refrigerate. The cheese will get firmer as it chills.
Enjoy!
Stored in a covered container, this Cream Cheese will keep for about 2 weeks in the refrigerator or 4 months in the freezer.