Soak: 4 hours, Prep: 15 minutes, Culture: 36 hours
Next time you’re craving cream cheese, try this delicious vegan Cashew Pulp Cream Cheese. It’s perfectly spreadable and pairs great on bagels and gluten-free seed crackers!
Servings: 2 ½ cups
Place cashews in a medium bowl and soak for a minimum of four hours or overnight.
Drain and rinse cashews and place in a food processor with the rest of the ingredients except for the probiotics and herbs.
Blend until very smooth, scraping down the sides with a spatula.
With your spatula spoon cheese mixture into a glass container that has a lid. Stir in probiotics and cover.
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.
Store in an airtight container in the refrigerator for up to 1-2 weeks.