Jun 04, 2018
Cultured Cashew Cream Cheese is Here!
Hi lovely readers! I posted a recipe for plant-based, cashew cream cheese AGES ago but it was pretty involved as it used rejuvelac, which is a culturing medium made from soaking grains. This process was pretty lengthy. So some time ago I experimented with using probiotic powder instead, and voilà! It worked like a charm and was so much quicker and easier.
I use a very high quality probiotic for this recipe. You can find it HERE on Amazon. Yes, it’s quite pricey but the only thing I use it for is this recipe so it lasts a long while. And since I get a consistent, good result every time, I feel it’s totally worth it. You can also use good quality capsules, which you can find in most health food stores, and just open them up, but I find the powder so much more convenient. Make sure to keep your probiotics in the refrigerator!
You can also use this recipe to make sour cream… just thin it out with a little water. Yum! 🙂 Feel free to add some fresh herbs at the end or even fruit! Spruce it up however you like or enjoy it plain.
To make this recipe even easier for you, I’ve created a video which I hope you will find helpful. If you haven’t already, please subscribe to my YouTube Channel. It’s a work in progress, with many more instructional videos to come.
Sorry it’s taken me so long to post this delicious plant-based cheese! Enjoy!
CULTURED CASHEW CREAM CHEESE VIDEO
Cultured Cashew Cream Cheese ~ plant based!
A tangy, real cultured, vegan cheese filled with healthful probiotics!
- 2 cups raw cashews
- 1/2 cup pure water
- 1/2 tsp good quality probiotic powder (see my post for a link to the one I use)
- pinch of sea salt (about 1/8 tsp)
- Soak cashews overnight or for at least 5 hours. (see IMPORTANT note)
- Rinse well and drain.
- Add to high powered blender with 1/2 cup pure water and the salt.
- Blend well, scraping down the sides as needed. It should be pretty thick.
- Add probiotic powder and blend again until smooth.
- Transfer to a glass bowl, cover with a paper towel or clean kitchen towel and secure.
- Set on the counter.
- WAIT. The culturing takes anywhere from 24-48 hours depending on various factors, most importantly the ambient temperature of the room.
- When the cheese is done, the mixture will PUFF UP with air. You can also taste it to see if it is tangy enough for your preference.
- When it's done, stir it well to remove all the air, cover and refrigerate. The mixture will firm up more as it cools. It lasts quite a while in the fridge, at least a week, especially if you keep it covered and prevent moisture from getting in.
THIS IS SUPER IMPORTANT!!! Do not use city tap water for this recipe. Almost all tap water in the US and Canada contains a form of chlorine called chloramine. Its purpose is to KILL bacteria! It will kill all the happy microorganisms in your mixture and you'll wind up with nothing but blended cashews. So use fresh spring water or distilled, or if you have well water, that's fine too.