Cashew cream cheese, what a wonderful idea. Simple pure ingredients, to make something so delicious, you would love it eat it every day!
Inspired by Shannon from the website yup it’s vegan I decided to give it a try, making home made cultured cashew cream cheese. At this moment I am into trying new techniques so this whole idea of cultured food, using non-dairy yoghurt cultures, sounded like a good plan to me! Not sure I am 100% satisfied with the result from my first attempt, so the coming period I will be working on improving my techniques and perfecting the recipe!
Vegan cultured cashew cream cheese
Bring together a bunch of nice pure ingredients, and let nature do its work: the result: vegan cultured cashew cream cheese. Delicious!
- 150 gr cashew nuts raw
- 1 tbsp coconut yoghurt
- 5 tbsp water
- 0,25 tsp salt
Soak the cashew nuts overnight in water
Drain and rinse the cashew nuts and put them, together with some water, in your foodprocessor until it forms a smooth mixture. Add the water table spoon by table spoon, so that you can check the consistency! Let the mixture cool down if needed
Add the coconut yoghurt and salt and pulse till all is mixed well
Put the mixture in a clean (glass) jar (steralized) and cover it. Let it do its work at room temperature for 24 hours. Then taste the mixture and add extra salt if you think this is needed. Let it culture for another 12 to 24 hours before you store it in the fridge!
Original recipe source: yup it's vegan - cashew cream cheese
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