Ingredients

The following ingredients have 3 Servings
  • 12 ounces fresh cranberries (rinsed and drained)
  • 2 small or 1 large jalapeño (ribs and seeds removed)
  • 1/2 cup diced red onion
  • 1/4 cup chopped cilantro
  • 1/3 cup coconut sugar
  • 2 tablespoons pure maple syrup
  • 1/2 teaspoon salt
  • juice of 1 lime
  • 1 1/2 cups raw cashews (soaked for about 2 hours)
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon salt
  • 1/4 cup water (plus more as needed)

Instruction

  • 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. Transfer to a bowl and set aside.
  • Rinse out the food processor and place all the ingredients for the cashew cream cheese, except the water, into it. Start the food processor and drizzle in the water through the top food chute. Process until smooth, stopping to scrape down the sides as needed to ensure everything gets incorporated well. Be patient as this process could take up to about 5 minutes or so.
  • In a large bowl, mix the cranberry salsa with the cashew cream cheese until well combined.
  • Refrigerate at least 30 minutes or until serving.