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2 cups raw whole cashews
1 1/3 cups of filtered water
½ lemon (squeeze juice and discard lemon)
1 TBL Coconut Oil Spectrum Organic
2 TBL chives or scallions diced
1 clove garlic (pressed through garlic press)
¼ tsp sea salt

Put cashews in blender. Pour in water. Use mix, chop and puree settings on blender until smooth (1 minute).  Add in lemon juice, coconut oil, scallions, garlic and sea salt. Mix and puree for 1 minute longer. Refrigerate for 1 hour before using. Spread will firm up in the refrigerator. Spread on bagels and toast or use as a dip for Amy’s tofu scramble in pocket.

For a sweet twist, substitute garlic, scallion and sea salt with 1-2 TBL Agave Nectar to your liking. Spread on pancakes and waffles for a sweet cream cheese spread.

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