Vegan Peppercorn Cream Cheese
2 Cups raw cashews (soaked overnight)l, and drained)
3 Tablespoons vegan friendly yogurt
1/4 Teaspoon White miso paste
1 Tablespoon sauerkraut brine (or lemon juice)
1/2 Teaspoon salt
1 Teaspoon fresh cracked peppercorn (I used a four peppercorn blend)
Place all in ingredients into blender.
Blend until smooth.
*if you find 5he cream cheese to be a bit too thick add more vegan yogurt.