Happy Friday, everyone! I’m wrapping up a week of cashew cream cheese recipes with the heartiest of the four. This version has both oats and walnuts mixed in for a protein-packed spread. Again, this and all four spreads are not just great on bagels, but also pancakes, toast, and—because why not?—French toast! So, pick your poison and whip it up for your weekend breakfasting purposes. Have a great weekend!! M Cinnamon Oat Crunch Cashew Cream Cheese Prep time: 10 min |  Ready in time: 10 hours, 10 min Yields: About 3 cups Ingredients: 2 cups cashews 1 to 1-1/2 cups non-dairy milk (i.e. almond, hemp, coconut, etc.) 1 tablespoons cinnamon 2 tablespoons maple syrup 1/2 teaspoon salt 1 cup walnuts 1/2 cup oats Directions: Soak cashews in water for 1 to 2 hours, drain. Use the bottom of a mug on a cutting board to crush the walnuts into smaller pieces. In a blender, process soaked cashews, maple syrup, cinnamon, salt, and some of the non-dairy milk—start with about 2/3 of a cup, then add as needed. You’ll want …