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Cashew Cream Cheese
This non-dairy cream cheese has a tangy and creamy taste that will please cheese lovers.
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Servings
Ingredients
Servings
Ingredients
Votes: 0
Rating: 0
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Rate this recipe!
Instructions
  1. Step 1: Soak the Cashews
  2. Place the cashews into a bowl and cover with water. Let soak for a few hours, or overnight which I believe adds to the creaminess.
  3. Step 2: Culturing the Cashew Mixture
  4. To culture the soaked cashews, first drain them. To a high speed blender, add the cashews, the non-dairy yogurt or probiotic, and 1/4 to 1/2 cup water. Blend to a smooth consistency.
  5. Place this mixture into a bowl and loosely cover with a piece of cheesecloth, or plastic wrap with a few holes poked in it.
  6. Let sit at room temperature for 12 to 18 hours to allow it to culture.
  7. Step 3: Making the Cashew Cream Cheese
  8. To the cultured cashew mixture, add the remaining ingredients and stir to combine.
Recipe Notes

Serve this delicious and versatile non-dairy cheese base with crackers, on crostini, or blend with olive tapenade as a dip or vegetable canapé. Non-dairy yogurts: Kite Hill Almond Yogurt, So Delicious Plain Unsweetened Cultured Coconut Milk Yogurt. Pro-biotic powders are available in the refrigerator section of Health Food Stores and grocery stores such as Whole Foods

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