Vegan Cream Cheese
Easy, Tangy & Naturally Probiotic
This smooth, tangy cashew cream cheese is cultured with probiotics and super easy to make. Enjoy it plain or mix in herbs like dill, chives, or oregano for extra flavour.
It’s perfect as a dip, spread, or pasta sauce. My go-to? Dill, garlic powder, and black pepper on crusty bread with pickled red onions—so good!
Prep
20 mins
Ferment
12-36 h
Total
12-36 h
Makes
500 ml
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 these 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.
Vegan Cream Cheese - Easy, Tangy & Naturally Probiotic
Equipment
- 1 blender
- 1 500ml glass container sterilised
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
Instructions
- 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.
- Keep adding the remaining water until you reach a smooth texture. You can add a bit more water if you want it smoother.
- 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.
- Smooth the surface of the cream cheese, clean the sides and sprinkle with salt if using.
- 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
- 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.
Notes
- cashews |
- vegan cheese |
- fermentation |
- vegan
Did you make this recipe?
Please tag us on @fromplantswithlovekitchen
There are no reviews yet. Be the first one to write one.