homemade cream cheese: 3-ingredient, dairy-free + vegan

So I will be the first to admit that many times dairy-free options just don't satisfy. But I have to tell you, if you're dairy-free or vegan and craving cream cheese, you can make your own so easily, it's kind of ridiculous.

I have a handful of recipes that are just easy, nutritious and super tasty, and this is one of them. All you need are raw cashews, lemon juice, dried rosemary (chives or green onions are also delish) and sea salt (I'm a fan of pink Himalayan).

We've been loving it on bagels lately, with a slice of tomato, salt and fresh herbs. Ugh, so good. And I love it with rosemary or green onion, but I recommend playing around. And it you find another version you like better, I'd love to hear about it.

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INGREDIENTS

• 1 Tbsp. dried rosemary

• 1 Tbsp. 1 cup cashews

• 1-2 Tbsp. lemon juice

• Pink Himalayan salt to taste

INSTRUCTIONS

1. Soak cashews in water for 2-4 hours (overnight is fine)

2. Add rosemary to the food processor

3. Drain water from cashews and add to food processor with the remaining ingredients (salt and lemon juice). Blend until smooth.

4. Store in a ball jar in the fridge and add to bagels, or use as a dip for veggies.