2 tablespoons Mighty Fast milk (plant based or dairy)
1 cup of cashews in water overnight
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 cup nutritional yeast or parmesean cheese
1 tablespoon mayo or cream cheese (can use vegan varieties of both)
*For those of you unfamiliar with cashew cheese, I’d like to introduce you to non-dairy dreamy creamy cheesy yumminess.
After infusing milk in the Mighty Fast Herbal Infuser, set aside above amount to cool.
Drain water from cashews and place soaked cashews into a blender. Add in the remainder of ingredients. Pulse on high for 2-3 minutes or until smooth and soft cream cheese like consistency. This cashew cheese can be eaten alone on a bagel or mixed into dishes to add a creamy cheesy texture.