Cultured Vegan Cream Cheese

3 cups raw cashews (soak for 15 minutes in boiling water, then drain)

1/4 cup water

3/4 tsp. sea salt (plus more to taste)

3 Tbsp plain, unsweetened soy yogurt

Place cashews, water, and salt in a high-powered blender such as a VitaMix and blend until completely smooth. I used the VitaMix tamper to work the mixture into the blades. It might take several minutes to create a creamy butter.

Scrape mixture into a 4-cup glass container and allow to cool if the blender has heated it up. When it has reached room temperature or cooler, stir in the yogurt. Cover the container.

Let sit out on the counter at room temperature for 24 hours. Use a clean utensil to taste the mixture, and add more sea salt to taste; let it culture for another 12-24 hours if you want a stronger tang. I did mine for about 34 hours total.

Store in the refrigerator.