Cultured Vegan Cream Cheese

Begin by draining and rinsing your soaked cashews thoroughly. Place them in a blender along with unsweetened plant-based yogurt and water.
Blend for 2 minutes on medium-high speed, stopping every 30 seconds or so, to scrape down the inside of the blender pitcher with a rubber spatula to ensure the cashews are smoothly pureed.
Transfer the blended mixture to a clean, airtight container. Glass is best because you can sterilize it and also see the cheese to check its progress. Allow the cream cheese to culture by leaving it at room temperature for about 24 hours. Make sure to use a container with about an inch (2.5cm) of extra space to allow for expansion during fermentation, but not have a lot of extra space for air and bacteria to potentially hang out in.
After a day, the mixture should be a little bubbly looking. Add the salt, and use a clean, dry rubber spatula to mix the contents of the container. Either use it immediately or let the cheese continue to ripen for 4 days under refrigeration before using it. This will give you a firmer, more typical cream cheese consistency and nicely developed tanginess.
If you want a fun flavored cream cheese, stir in roasted and minced jalapeño with minced scallions, or introduce a herby dimension with minced dill or chives. Get creative!
Once your cultured vegan cream cheese reaches the perfect tang and flavor, spread it on your favorite bagels, crackers, or use it as a versatile ingredient in various recipes. Enjoy the creamy goodness!