Place cashews in a jug and cover with enough water to submerge them. Place in fridge and leave to soak for at least 6 hours or overnight
Drain and rinse cashews. Then add cashews and remaining ingredients to a high speed blender or food processor.
Blend everything together until you have a smooth spreadable consistency. Adjust seasoning to taste,
Store cashew cream cheese in an air tight container in the fridge for up to a week,
Macros for 1/10 of the cashew cream cheese is 8,7f 6.7c 4.6p