Soak cashews four hours - overnight in filtered water

Drain all water and blend with ½ cup filtered water, lemon juice white wine vinegar, nutritional yeast , and half of salt, until smooth (this will take at least 10 minutes unless you’re working with a high-powered blender like a vitamix or blendtec) .

You may need to add more water if your cream cheese is a bit too thick - for example if it looks more like cashew butter than cream cheese, but don’t add too much.

Test seasoning, add more salt if needed and blend to finish.