Perfectly tangy and creamy cashew cream that is naturally fermented!
This recipe comes from our free eBook “The Art of Vegan Cheese Making”. Since it’s a recipe I am making regularly and that can be used in a many different dishes, I thought it needed its own post. Let’s make fermented cashew cream!
HOW TO MAKE FERMENTED CASHEW CREAM
Cashew cream requires just 2 ingredients: Cashews and probiotics!
First we start by soaking raw cashews overnight. This step softens the cashews and helps get a super creamy texture.
Once cashews are soaked, drain them and transfer to a high-speed blender. Add water and blend until smooth.
Next, comes the fermentation. Transfer the cashew cream to a clean jar or bowl and stir in two capsules of probiotics. Simply open the capsules and add the powder to the cashew cream. If you have probiotics in powdered form, use about 1/8 of a teaspoon.
For information: the probiotics capsules I use here are the Advanced Acidophilus Plus and contain 500M microorganisms. You don’t have to use this specific strain, but if your probiotics are stronger than that, use less.
Finally, cover the jar or bowl with plastic film to touch (the plastic film should be in contact of the cashew cream to prevent it from drying on top) and let ferment at room temperature for 12-48H.
During summer, 12 hours is enough for the cream to get a tangy flavor. During winter, it might take up to 48 hours. You know the cashew cream is done when it has a light texture with small air bubbles and a tangy flavor.
You can easily adjust the consistency of your cashew cream by increasing or decreasing the amount of water.
- For a thick and spreadable cream cheese: use the recommended amount in the recipe. This yields a cream cheese that can be used in sandwiches, on toast, as a dip, in baked goods, etc.
- For a more liquid, pourable cream: add about 1 and 1/2 cup of water to the fermented cream and blend again. This will give you a cashew cream that is perfect to add to soups, curries, pasta, etc.
HOW TO USE FERMENTED CASHEW CREAM
This fermented cashew cream is so versatile! The thick version can be used in:
- Sandwiches, toasts, bagels, or even in burgers. It can also be incorporated into mashed potatoes for extra creaminess. You can flavor it with fresh herbs, black pepper, pesto, or even cumin for a delicious cream cheese spread!
The liquid version is best:
- Stirred into curries, soups, or to make delicious pasta sauces. You can also use it in hot chocolate to add creaminess, to make chocolate ganache, or to thicken a smoothie!
Let me know in the comments if you try this recipe!
Vegan Fermented Cashew Cream
- Drain the cashews and transfer to a high-speed blender. Add the water and blend on high-speed for about 30 seconds, or until the cashew cream is very smooth.
- Next, transfer the cashew cream to a clean jar or glass bowl. Open the probiotics capsules and add the powder to the cashew cream. Use a wooden spoon to stir.
- Cover the cashew cream with plastic film to touch and let ferment in a dark place, at room temperature, for 12-48 hours. During warm 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 tangy flavor but should not taste sour.
- Once fermented, refrigerate the cashew cream for at least 2 hours before using as it tastes better chilled. Add salt to taste and use in sandwiches, toasts, bagels, etc.
- Note: If you want to make a liquid cashew cream, blend the cream with about 1 and 1/2 cup of water after the fermentation process.
- This fermented cashew cream will keep for up to 1 week in the refrigerator.