Vegan Cream Cheese - 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!
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
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. It should have a light tangy flavour but should not taste sour.