Cream Cheese:

• 1 and 1/2 cups raw cashews
• 1/3 cup non dairy plain yogurt, I use Silk plain unsweetened Cultured Coconut Yogurt
• 2 and 1/2 tablespoons distilled white vinegar
• 1 tablespoon white miso, I use Shiro Miso
• 1/4 teaspoon maple syrup
• 1 teaspoon nutritional yeast
• 1/2 teaspoon salt, more to taste if needed
• 1/2 teaspoon onion powder

For Garlic and Herb:

• 1 recipe vegan cream cheese
• 1/2 teaspoon granulated garlic or 1 small garlic clove minced
• 1/2 teaspoon dried Italian seasoning or use some fresh herbs
• 1/2 teaspoon dried dill or tablespoon fresh dill
• 1-2 tablespoons chives, diced (optional)

For Sun-dried Tomato & Pesto:

• 1 recipe vegan cream cheese
• 2 tablespoons sun-dried tomatoes, finely chopped (packed in oil), or more to taste
• 2 tablespoons vegan pesto, or more to taste

For Fruit spread:

• 1 recipe vegan cream cheese (omit the onion powder)
• 1/4 cup or more of your favourite jam, jelly or preserves, I like orange marmalade or apricot jam