Dill Cashew Cream Cheese (vegan)

Ingredients

• • 2 Cups raw cashews

  • 1/2 Cup wheat berry rejuvelac

  • 1/2 Tsp non-iodized salt

  • 1/3 Cup fresh dill, finely chopped

Preparation

• 1. Soak the cashews in filtered water for about 8 hours, then drain.

  2. In a blender, add cashews, rejuvelac, and salt.

  3. Blend on high, stopping to scrape down sides, until very smooth.

  4. Transfer into a glass bowl, cover, and set in a warm (22-24 C) for about 48 hours.

  5. Stir in dill and transfer to a separate glass bowl (or multiple, if freezing for future use).

  6. Refrigerate for at least 6 hours before eating (or freezing).