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Vegan Fermented Cashew Cream

The Best Vegan Cream Cheese

Author: Thomas
Rich and perfectly tangy cashew cream cheese that is naturally fermented! Delicious in sandwiches, toasts, or stirred into curries, soups, and more!
5 from 8 votes
Prep Time 15 mins
Fermentation 1 d
Total Time 1 d 15 mins
Course Appetizer, Condiment, Side Dish
Cuisine American, French
Servings 2 cups cashew cream


  • 2 cups raw cashews soaked overnight
  • ½ cup water
  • 2 capsules probiotics I used Solgar's Advanced Acidophilus Plus
  • salt to taste


  • 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.
  • This fermented cashew cream cheese will keep for up to 1 week in the refrigerator.
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