The Best Vegan Cream Cheese
Rich and perfectly tangy cashew cream cheese that is naturally fermented! Delicious in sandwiches, toasts, or stirred into curries, soups, and more!
Ingredients
- 2 cups raw cashews soaked overnight
- 1/2 cup water
- 2 capsules probiotics I used Solgar's Advanced Acidophilus Plus
- salt to taste
Instructions
Make the cream
- Soak the cashews. Add the raw cashews to a bowl and cover with water. Let them soak overnight or for at least 6 hours. This step softens the cashews and helps get a super creamy texture.
- Blend them into a cream. Next, drain the cashews and transfer them 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.
- Add the probiotics. 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 well.
Let it ferment
- Cover. To prevent the cashew cream from forming a crust on top, place a layer of plastic wrap on top and slightly press it so it is touching the top of the cream.
- Culture it. Let the cashew cream 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 overly sour.
- Refrigerate. Once the cashew cream is done, transfer it to the refrigerator and refrigerate overnight before enjoying it!
- You can store the cream cheese in the refrigerator for up to 1 week.
Notes
Adjust the consistency.
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 cream cheese that can be spread on toast, used in sandwiches, etc. For a slightly thinner consistency: add an extra 1/4 cup of water. This will give you a cashew cream that is perfect to use as a dip.Use a high-speed blender.
I have tried processing the cashews in a food processor, and while it works, it doesn't yield the best texture. Instead, I highly recommend using a powerful blender. The result will be much smoother with zero graininess.How to Flavor It
Now comes the fun part: flavoring the cream cheese! You can opt for the following: Original: Simply season with a generous pinch of salt and pepper. Chives & Garlic: Stir in 1/3 cup of finely chopped chives and 3 cloves of garlic, minced. This one’s perfect for bagels! Smoky: Add 1/2 tsp of smoked paprika and 1/4 tsp of ground cumin. You can also add a few drops of liquid smoke to make it even smokier. This version works particularly well as a dip or used in wraps. Seaweed: Stir in 3 tablespoons of finely chopped rehydrated seaweed such as nori or wakame. Sprinkle with toasted sesame seeds and serve it as a dip with French fries or taro fries! Be creative: You can also make a chocolate version by adding cacao powder or a cinnamon roll version by incorporating ground cinnamon, raisins, and a drizzle of caramel sauce!Nutrition
Serving: 0.25 cup | Calories: 197 kcal | Carbohydrates: 11.2 g | Protein: 5.2 g | Fat: 15.9 g | Fiber: 1 g | Sugar: 1.7 g