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Cultured Cashew Cream Cheese
Cultured Cashew Cream Cheese
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Prep Time:
15 minutes
Total Time:
1035 minutes
Creamy and tangy vegan cashew cream cheese made from soaked cashews. Delicious plant-based spread.
Ingredients:
  • 2 cups raw cashews
  • 1/2 teaspoon fine sea salt
  • 1 tablespoon nutritional yeast
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons plain cashew yogurt
  • 1/4 cup water, or as needed
Instructions:
  • Submerge cashews in a bowl of cold water and let them soak overnight or for up to 24 hours.
  • Combine drained nuts, sea salt, nutritional yeast, vinegar, cashew yogurt, and water in a blender. Blend on high speed until silky smooth.
  • Pour the mixture into a sterilized glass container and allow it to ferment in a cozy spot for 8 to 24 hours, until it reaches your desired level of tanginess and fermentation.
  • Choose to either allow it to come to room temperature, which will be a lengthier process, or wrap it in a heating pad set on low to speed it up. (90°F/32°C)
  • Monitor the mixture's progress by checking, stirring, and tasting periodically.
  • After allowing the mixture to ferment to your liking, enhance the flavors by seasoning with salt to taste. Feel free to amp up the taste with ingredients like garlic, herbs, or spices.
  • Enhance flavors by refrigerating for 24-48 hours before serving.

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