Are you ready to elevate your plant-based culinary game with a creamy delight that will leave your taste buds dancing? Say hello to Homemade Cultured Cashew Cream Cheese—a vegan alternative that’s not just delicious but also incredibly easy to make! In just 10 minutes of prep time, you can whip up a luscious spread that’s perfect for bagels, crackers, or as a dip for your favorite veggies. With a hint of tanginess and a rich, velvety texture, this cashew cream cheese will have everyone asking for seconds. So, grab your ingredients and get ready to impress your friends and family with this irresistible dairy-free treat!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Vegan
Serves: 1 cup
Ingredients
- 1 cup raw cashews, soaked
- 2 tbsp nutritional yeast
- 2 tbsp lemon juice
- 1/2 tsp salt
- 1/4 cup water (adjust for consistency)
- Probiotic powder (optional)
Instructions
- Begin by soaking raw cashews in filtered water for at least 4-6 hours or overnight. This softens the cashews and makes them easier to blend.
- Drain and rinse the soaked cashews thoroughly under cool running water to remove any residual soaking liquid.
- Transfer the cashews to a high-speed blender or food processor. Add nutritional yeast, lemon juice, salt, and start with 1/4 cup of water.
- Blend the mixture on high speed, stopping periodically to scrape down the sides, until you achieve a smooth, creamy consistency. Add additional water as needed to reach desired thickness.
- If using probiotic powder, open capsules and sprinkle contents into the blended mixture, stirring gently to incorporate.
- Transfer the cream cheese mixture to a clean glass container with a lid. Cover loosely and let it sit at room temperature (around 70-75°F) for 24-48 hours to culture and develop tangy flavor.
- After culturing, refrigerate the cashew cream cheese. It will continue to firm up and develop deeper flavor over 1-2 days.
- Store in an airtight container in the refrigerator for up to 7-10 days. Stir before serving to restore creamy texture.
Tips
- Soaking is Key: Make sure to soak your raw cashews for at least 4-6 hours or overnight. This step is crucial for achieving that smooth, creamy consistency you desire.
- Adjust Consistency: Feel free to adjust the amount of water you add while blending. Start with 1/4 cup and add more if needed to achieve your preferred thickness.
- Probiotic Power: For an extra tangy flavor and added health benefits, consider adding probiotic powder. Just sprinkle the contents of the capsules into your blended mixture and mix gently.
- Culturing Time: Allow your cashew cream cheese to culture at room temperature for 24-48 hours. This fermentation process enhances the flavor and gives it that characteristic cream cheese tang.
- Storage Tips: Store your cream cheese in an airtight container in the refrigerator for up to 7-10 days. Before serving, give it a good stir to restore its creamy texture.
- Experiment with Flavors: Don’t hesitate to customize your cream cheese! Add herbs, garlic, or spices to create your own unique flavor profile.
Nutrition Facts
Calories: 197kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
