INGREDIENTS
28 grams FREEZE DRIED strawberries, fresh will not work so don't even attempt (I buy the Simple Truth brand
1 oz, 28g bag from Krogers but many stores sell them, just make sure you are using 28 grams)
1/3 cup (85g) raw cashew butter (I make my own, see Note below or buy store-bought)
1/3 cup + 2 tablespoons (115g) non-dairy plain yogurt (I use soy from the Silk brand and get it at Krogers)
1 teaspoon apple cider vinegar
2 teaspoons fresh lemon juice
heaped
1/8 teaspoon fine sea salt (optional, but DOES improve the flavor)
Note: If you can't find cashew butter, then you can make your own. I do it often. Just add 2 cups RAW, unsalted cashews to a food processor and process for about 10 minutes or so. You will need to scrape the sides down a few times during. Process until completely silky smooth, do not stop until it becomes almost pour-able like almond butter. It should have a texture similar to a buttercream frosting. Then just use 1/3 cup for the recipe.
INSTRUCTIONS
Add all of the ingredients to a food processor and process until it gets wet and chunky. Scrape the sides and bottom well and process again for a couple of minutes or so until completely smooth and well mixed. I had to stop a couple of times to scrape.
Add to a container and chill for a couple of hours or overnight. You can eat it right away if you like, as it is yummy and thick, but it will have the classic firm cream cheese texture after it has chilled in the fridge for awhile. Not to mention, it tastes better when chilled and firm.
