|100 g||blanched almonds|
|2 tbsp||unsweetened soy yogurt|
|½ tsp||apple cider vinegar|
|parsley (for serving)|
|chives (for serving)|
Add cashews and blanched almonds to a bowl or liquid measuring cup, cover with water and let soak overnight.
Drain cashews and almonds and add to a food processor along with yogurt, apple cider vinegar, and salt. Blend until smooth. Cover with plastic wrap and let sit at room temperature for approx. 24 hours.
Finely chop herbs of choice, such as parsley and chives, and add to the cream cheese. Season with salt to taste. Store in the fridge for 5 – 7 days.