Hemp Infused Vegan Cream Cheese

Instructions:

1. Soak the cashews either overnight in cool water in the refrigerator, or for at least 30 minutes in hot water. The longer you soak the cashews, the creamier the cream cheese will be.
2. Drain and rinse the soaked cashews, and add them to a food processor. Add the unsweetened non-dairy yogurt, lemon juice, apple cider vinegar and salt. Blend until smooth, stopping to scrape the sides as needed.
3. Taste; add any additional salt or lemon juice, if desired. Add the Aja tincture and pulse until mixed
4. *Add extra flavor options. See below*
5. Serve immediately on bagels, or store covered in the refrigerator for up to 5 days. It can also be frozen if desired.

Blueberry:

Add a small handful of blueberries to the food processor and blend.

Chive & Onion:

Add 3 tablespoons of chopped chives and 1 tablespoon of onion powder and blend.

Southwestern:

Add ½ tsp Cumin powder, 1 tsp onion powder, 1 tsp garlic powder and ¼ tsp paprika and blend.

Superfood:

Add 1 tablespoon hemp hearts(or seeds if you prefer) 1 tablespoon chia seeds ( I soak mine in cocounut milk for 20 minutes) and 1 tablespoon flax meal and blend.

Avocado Spinach:

Add ½ an avocado and a small handful of spinach then blend.