Cashew Cream Cheese
Instructions
1. Place cashews in a medium bowl and soak for a minimum of four hours or overnight.2. Drain and rinse cashews and place in a food processor with the rest of the ingredients except for the probiotics and herbs.
3. Blend until very smooth, scraping down the sides with a spatula.
4. With your spatula spoon cheese mixture into a glass container that has a lid. Stir in probiotics and cover.
5. Let sit out on the counter (unrefrigerated) for about 36 hours to give it the tangy flavor of a traditional cream cheese. If you don’t want to wait that long, add 2 tbsp of plant-based probiotic yogurt instead of the capsules and enjoy after cooling in the refrigerator.
6. Store in an airtight container in the refrigerator for up to 1-2 weeks.
Ingredients
1 cup cashews, soaked1 cup cashew pulp (from cashew milk)
¼ cup coconut milk (solid part from a can of coconut milk)
1 tsp apple cider vinegar
¼ cup water
½ lemon (squeezed juice)
probiotic powder from 2 capsules or 2 tbsp of probiotic plant-based yogurt
salt and Pepper
optional: chives, dill etc.
optional: 1 tbsp nutritional yeast flakes for extra cheese flavor
Similar recipes
These Chocolate Fudge Cookies will live in your head rent free. Made extra tasty with the help of three types of chocolate and almond pulp.And if you are making a...
These festive mini donuts are vegan and gluten free, making it the perfect holiday treat for everyone to enjoy. Made with fresh pistachio milk and flour using my Almond Cow,...
Vegan Tomato Curry Lentil Stew | Healthy, Cozy & Flavor-Packed!a warm, comforting, and incredibly delicious Tomato Curry Lentil Stew made with simple whole-food ingredients. This recipe is naturally gluten-free, high-protein,...
A fun peachy baked dessert with the help of your Almond Cow. This treat is made with Almond pulp and a dash of almond milk but can be swapped for...