Today we have the pleasure of welcoming back our friend Sophia Paul.  She is the author of the cookbook “The Yoga of Food:  Divine Recipes.”  We are happy to share another one of her delicious recipes.

V, Veg, R, D

Cream Cheese

2 cups cashews, soaked overnight, drained and rinsed

½ cup pro-biotic water kefir

2-4 tbl sp vegan yoghurt

½ tsp pro-biotic powder

¼ tsp salt

Put all ingredients in blender and blend till very smooth. You may have to scrape the sided and use plunger occasionally. You can leave the mixture in the blender to culture over night or up to 2 days if you are going to process it some more for the cheese