2 cups Brazil nuts, soaked for 3 hours
2 tablespoon white wine vinegar
2 tablespoon Grape seed oil
1 teaspoon salt
1 cup warm water
5 figs cut into halves
Soak Brazil nuts for 3 hours.
Then wash and drain them.
Using a food processor, pulverize the Brazil nuts turning them into a paste.
Slowly add white wine vinegar, Grape seed oil, and water.
Make sure to scrape the sides of the food processor.
Chill the cream cheese in an airtight glass container for at least 6 hours.
Serve with figs.