Ingredients
Cranberry Salsa
12 oz bag fresh cranberries, rinsed and drained
2 small or 1 large jalapeño (or to taste)
1/2 cup diced red onion
1/4 cup chopped cilantro
1/2 cup coconut sugar
2 tbsp maple syrup
1/2 tsp salt
juice of 1 lime
Cashew Cream Cheese
1 1/2 cups raw cashews, soaked for several hours
1 tbsp apple cider vinegar
2 tbsp lemon juice
1 tsp salt
1-2 tbsp water, if needed
Instructions
Place all ingredients for cranberry salsa in a food processor and pulse until combined. Don't over process or you will end up with a puree. You want it to be slightly chunky still.
Pour into a medium bowl and refrigerate.
Place all ingredients for the cashew cream cheese, except the water, into the food processor (just rinse it out after the salsa). Puree until smooth. Add the 1-2 tbsp of water, if needed, to thin it out.
Mix the cranberry salsa with the cashew cream cheese until combined.
Refrigerate at least 30 minutes or until serving.
Cuisine: dairy free, gluten free, egg free, oil free, vegan | Recipe Type: Appetizer/Dip/Sauce/Spread/Snack
Notes
If you make this cream cheese to use as a spread on it's own, I highly suggest mixing in some fresh herbs (parsley, basil, chives, etc), garlic and/or scallions.