Amazingly easy vegan cultured cashew cream cheese, made from just two ingredients: cashews and nondairy yogurt. This vegan cream cheese will make a believer out of any skeptic. Naturally paleo, gluten-free, grain-free and no sugar added!
Prepare a clean and dry glass or other nonreactive container. I use a Pyrex container. It may not be strictly required, but it's best to sterilize all of your equipment with boiling water before getting started.
Note: if your blender has warmed the mixture very much, it's best to take a break now and wait for it to cool down (we don't want to kill the yogurt cultures with heat). Then, add the yogurt and salt and pulse to combine.
Store in the refrigerator for up to 1 weeks. (Note: length of storage time may depend on the culturing conditions and brand of yogurt used).
I use So Delicious Plain Unsweetened Cultured Coconut Milk as my nondairy yogurt of choice. I have tried this with soy yogurt and it also works. I find Forager cashew yogurt a little more prone to mold than other brands. Whatever you do, please use UNflavored, UNsweetened, yogurt.
I have experienced that the raw cashews sold at Trader Joe's are a lower quality than other vendors. They do work for this recipe, but I recommend against them if you have other options available.