Soak the cashews in water for at least 4 hours, then rinse and drain them.
Add the cashews and the flavorings to a food processor.
Blend until smooth, and stop to scrape the sides as needed so that everything is well blended. Add cashew milk or water by very small amounts until you reach the desired consistency.
Taste the cream cheese, and see if you need to adjust the seasonings.
The longer you soak the cashews, the creamier your cream cheese will be.
Chive and onion cream cheese - omit the Italian seasoning, and add 1 teaspoon of onion powder and 2 tablespoons of chopped chives. Blend until smooth.Super creamy plain cream cheese - add 2 tablespoons of cashew milk instead of water. Omit all of the other flavorings.Spicy cream cheese - omit the Italian seasoning and garlic, add 1 tablespoon of hot sauce, 1 teaspoon of sugar, 1/4 teaspoon of paprika.