Vegan Cream Cheese

Name: Vegan Cream Cheese - Easy, Tangy & Naturally Probiotic
Prep time: 20 min
Total time: 1110 min
Ingredients: 2 cups of raw cashews (soaked for 8h in cold water they will expand); 1 probiotic capsules; ½ cup of filtered water; 1/4 tsp of salt (optional)

Easy, Tangy & Naturally Probiotic

This homemade cashew cream cheese is smooth, tangy, and naturally cultured with probiotics—so simple to make and absolutely delicious!

Enjoy it on its own or mix in fresh herbs like dill, chives, or oregano for extra flavor. It’s perfect as a dip, pasta sauce, or a creamy spread. My favorite way to enjoy it? Chopped dill, garlic powder, and black pepper, spread on crusty bread and topped with pickled red onions—absolutely irresistible!

This dairy-free, probiotic-rich cashew cheese is a must-try for any vegan cheese lover!

Ingredients:

2 cups of raw cashews (soaked for 8h in cold water) they will expand

1 probiotic capsules
½ cup of filtered water
1/4 tsp of salt (optional)
1 sterilised glass container with lid

Instructions step by step

Step 1 – Drain the soaked cashews and rinse them with fresh filtered water. Add them into a food processor or high speed blender with half of the water and blend. Scrape down the sides every few minutes.

Step 2 – Keep adding the remaining water until you reach a smooth texture. You can add a bit more water if you want it smoother.

Step 3 – Transfer the cashew mixture to the clean glass container. Open the probiotics and spread the powder into the cream mixture, Mix it very well with a non metal spoon.

Step 4 – Smooth the surface of the cream cheese, clean the sides and sprinkle with salt if using.

Step 5 – Cover to touch with parchment paper or cling film and loosely cover with a lid. Let it ferment in a dark place for 12-48 hours

Step 6 – You know the cashew cream is ready when you see small air bubbles have formed. It should have a light tangy flavour but should not taste sour. Keep it in the fridge for up to 2 weeks.

About the Ingredients

Cashews: Soak the cashews in cold water for 8 hours or overnight. If you have a high speed blender you can instead soak the cashews in boiling water for at least 20 mins. You will get a smoother mixtures soaking overnight. Before using the cashews rinse them with fresh filtered water.

Probiotic: I’m using a vegan culture with 60 Billion CFU.

Fermentation: It should take 12-48 hours. During the summer 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 light tangy flavour but should not taste sour. This recipe will give you a more ricotta texture cheese. If you want it smoother add a bit more water and blend for longer in a high speed blender.