The Best Vegan Cream Cheese
Rich and perfectly tangy cashew cream cheese that is naturally fermented! Delicious in sandwiches, toasts, or stirred into curries, soups, and more!
Ingredients
- 2 cups raw cashews soaked overnight
- 1/2 cup water
- 2 capsules probiotics I used Solgar's Advanced Acidophilus Plus
- salt to taste
Instructions
- Drain the cashews and transfer them to a high-speed blender. Add the water and blend on high speed for about 30 seconds or until the cashew cream is very smooth.
- Next, transfer the cashew cream to a clean jar or glass bowl. Open the probiotics capsules and add the powder to the cashew cream. Use a wooden spoon to stir.
- Cover the cashew cream with plastic film to touch and let ferment in a dark place, at room temperature, for 12-48 hours. During warm months, the cashew cream just needs about 12 hours to ferment, while in the winter, it can take up to 48 hours. You know the cashew cream is ready when you see small air bubbles have formed. It should have a tangy flavor but should not taste sour.
- Once fermented, refrigerate the cashew cream for at least 2 hours before using it, as it tastes better chilled. Add salt to taste and use in sandwiches, toasts, bagels, etc.
- This fermented cashew cream cheese will keep for up to 1 week in the refrigerator.
Notes
To flavor the cream cheese:
- Original: Simply season with salt for a plain version.
- Chives & Garlic: Stir in 1/3 cup of finely chopped chives and 3 cloves of garlic, minced.
- Smoky: Add 1/2 tsp of smoked paprika and 1/4 tsp ground cumin. You can also add a few drops of liquid smoke.
- Seaweed: Stir in 3 tablespoons of finely chopped rehydrated seaweed.
- Be creative: You can also make a sweet version by adding cacao powder, cinnamon, or raisins!
Nutrition
Serving: 0.25 cup | Calories: 197 kcal | Carbohydrates: 11.2 g | Protein: 5.2 g | Fat: 15.9 g | Fiber: 1 g | Sugar: 1.7 g
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