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Ingredients
1 cup cashews, soaked
1 cup cashew pulp (from cashew milk)
¼ cup coconut milk (solid part from a can of coconut milk)
1 tsp apple cider vinegar
¼ cup water
juice of ½ lemon
probiotic powder from 2 capsules OR 2 Tbsp of probiotic plant-based yogurt
salt and pepper
optional: chives, dill etc.
optional: 1 Tbsp nutritional yeast for extra cheese flavor
Cashew Cream Cheese
Soak: 4 hours, Prep: 15 minutes, Culture: 36 hours
Next time you’re craving cream cheese, try this delicious vegan Cashew Pulp Cream Cheese. It’s perfectly spreadable and pairs great on bagels and gluten-free seed crackers!
Servings: 2 ½ cups
Ingredients
1 cup cashews, soaked
1 cup cashew pulp (from cashew milk)
¼ cup coconut milk (solid part from a can of coconut milk)
1 tsp apple cider vinegar
¼ cup water
juice of ½ lemon
probiotic powder from 2 capsules OR 2 Tbsp of probiotic plant-based yogurt
salt and pepper
optional: chives, dill etc.
optional: 1 Tbsp nutritional yeast for extra cheese flavor
Directions
Step 1
Place cashews in a medium bowl and soak for a minimum of four hours or overnight.
Step 2
Drain and rinse cashews and place in a food processor with the rest of the ingredients except for the probiotics and herbs.
Step 3
Blend until very smooth, scraping down the sides with a spatula.
Step 4
With your spatula spoon cheese mixture into a glass container that has a lid. Stir in probiotics and cover.
Step 5
Let sit out on the counter (unrefrigerated) for about 36 hours to give it the tangy flavor of a traditional cream cheese. If you don’t want to wait that long, add 2 Tbsp of plant-based probiotic yogurt instead of the capsules and enjoy after cooling in the refrigerator.
Step 6
Store in an airtight container in the refrigerator for up to 1-2 weeks.