I must admit, I’ve served this cashew cream cheese in various ways, and not once have my guests realized it’s a vegan alternative. Its taste is exquisite, and the recipe is both quick and remarkably easy! Ingredients: • 1 cup of cashew nuts, soaked in water for 12 hours • 1/2 teaspoon of Himalayan salt • 1 teaspoon of onion powder • 1/2 teaspoon of garlic powder • 2 small garlic cloves, minced • 1 tablespoon of dry inactive yeast • 2 tablespoons of still water • 1 tablespoon of lemon juice • 1/2 tablespoon of olive oil • 1 tablespoon of freshly chopped green dill Soak the cashew nuts for 12 hours and then drain them. Transfer them to a food processor along with all the ingredients, except the chopped dill. Blend until you achieve a smooth paste. Transfer the mixture to a bowl and fold in the chopped dill using a teaspoon. Serve immediately or store in the refrigerator for 4-5 days.