vegan cream cheese

makes 1½–2 cups

155 g (5½ oz/1 cup) cashews

80 g (2¾ oz/½ cup) blanched almonds

¼ teaspoon sea salt

freshly squeezed juice of 1 lemon

Wash the cashews and almonds under cold running water and drain well. Place in a bowl, cover with cold water and leave to soak overnight. Drain well.

Put all of the ingredients into a food processor with 185 ml (6 fl oz/¾ cup) water and process until the mixture is well combined and smooth.

Transfer the mixture to a squeeze bottle as this will help when serving. Drizzle it over pizza Italiano or use it to dress a salad.

Vegan cream cheese can be stored in an airtight container in the refrigerator for up to 10 days.