Start by soaking your cashews in HOT water for 5 minutes. Then drain and rinse.
Add cashews, refined coconut oil, tapioca flour, salt, nutritional yeast, and lemon juice to blender. Immediately before blending add, boiled water (careful!).
Blend on high until completely smooth (about 1-2 minutes) then reduce blender speed to low, remove plug in the blender lid and add kappa carrageenan through hole in the lid while still blending. Replace blender lid plug, return blender to high speed for about 30 seconds.
Pour vegan cream cheese mixture into a glass bowl (or ramekins). Let it cool on the counter for a few minutes, and then place in the refrigerator for at least 6 hours or overnight.
HOW LONG DOES VEGAN CREAM CHEESE LAST?
Homemade vegan cream cheese will last in a covered container for up to five days in the refrigerator.Freeze this vegan cream cheese wrapped in plastic or in a covered container for up to three months.