This cashew cream cheese It’s so easy to do. It’s creamy and lightly tangy, it is naturally cultured with probiotics. It’s great on its own or with herbs like dill, chives or oregano. I like to add it to pastas or serve as a dip. My favourite is to add chopped Dill, Garlic powder and Black Pepper, spread it on a slice of bread and top it with Pickle Red Onion.
All you need is
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
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.