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Cultured Cashew Cream Cheese: Elevate Your Vegan Recipes!

Cultured Cashew Cream Cheese
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A creamy and tangy vegan alternative to traditional cream cheese made from cultured cashews.

Ingredients

Scale
  • 1 cup raw cashews, soaked for 4–6 hours
  • 1/4 cup water
  • 2 tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder (optional)
  • 1/4 teaspoon onion powder (optional)

Instructions

  1. Drain and rinse the soaked cashews.
  2. In a blender, combine the cashews, water, nutritional yeast, lemon juice, apple cider vinegar, salt, and optional garlic and onion powder.
  3. Blend until smooth and creamy, scraping down the sides as needed.
  4. Taste and adjust seasoning if necessary.
  5. Transfer the mixture to a bowl and cover it with a cloth.
  6. Let it sit at room temperature for 12-24 hours to culture.
  7. Once cultured, refrigerate for at least 2 hours before serving.

Notes

  • For a thicker consistency, reduce the amount of water.
  • Experiment with different herbs and spices for flavor variations.
  • Store in an airtight container in the refrigerator for up to one week.

Nutrition

Find it online: https://bibodo.com/cultured-cashew-cream-cheese-recipe/