½ cup unsweetened dairy-free yogurt ((I used almond milk yogurt))
¼ cup melted coconut oil
2 tablespoons freshly squeezed lemon juice
2 cloves garlic
1 teaspoon salt
1 tablespoon chopped dill
1 tablespoon chopped chives
Add all the ingredients to a blender except for the dill and chives. Blend until smooth. Transfer to a bowl and stir in the herbs. Chill in the fridge for at least 2 hours to set. The cream cheese will thicken up as it cools.
View the recipe instructions at Catching Seeds
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