Ohhhh where do I begin with this recipe! It's the Middle Eastern version of cream cheese! It's creamy and infused with a hint of rosemary. what's not to love?

Vegan Labneh

Ingredients

• 1 cup soaked cashews (soak for at least 20 mins in hot water)

• 1 tsp brown rice vinegar

• 1/2 lemon

• Dash of salt

• 1-2 tsp rosemary

• 1/4-1/3 cup of water to help blend it all

Steps

1. Add all the ingredients to a high-speed blender or a food processor

2. Blend until creamy

3. Store in an airtight container for 3-5 days in the fridge or for 3 months in the freezer

4. Enjoy with bread or dates

*If the cashews won't blend due to a large blender, then double the batch