Vegan cream cheese for the drink

Name: vegan cream cheese for the drink
Cook time: 10 min
Total time: 310 min
Yield: 8
Ingredients: 150 g unroasted cashew nut; tl salt; 1 tl onion powder; 2 el fresh lemon juice; 3 el almond milk or other vegetable milk; 10 g fresh flat parsley; 5 g fresh chives

Homemade vegan cream cheese from cashew nuts, onion powder, lemon juice, almond milk, flat parsley and chives.

Ingredients

150 g unroasted cashew nut
Tl salt
1 tl onion powder
2 el fresh lemon juice

3 el almond milk or other vegetable milk
10 g fresh flat parsley
5 g fresh chives

Kitchen Stuff

1 (small) food processor
1 cling film

Directions

Soak the cashew nuts in water for 4 hours. Let it drain well.
Mix everything, except the fresh herbs, nicely smooth in the food processor. Add more milk if necessary to make the mixture creamier.
Slice the parsley and chives and scoop through the mixture. Cover the dish with foil and scoop the mixture into it. Also cover with foil.
Allow to set in the refrigerator for at least 1 hour. Serve with a vegan cocktail plate.