To make cashew cream cheese, soak 2 cups of cashews overnight in initially hot water.
Puree the cashews with any remaining water the next day, adding garlic powder and nutritional yeast to taste (you can use pink Himalayan sea salt as well or instead.) Use within a week. It is a great addition to a creamy salad dressing and perfect in pasta dishes in place of ricotta.
You can also add fresh herbs like oregano, basil, rosemary or dill, lemon, lime or orange zest, or even a touch of cinnamon or vanilla, perfect for baking.