Super Easy Cultured Cream ‘Cheese’ (Vegan, Gluten-free, Raw)
When I first made this vegan cream cheese, I couldn’t believe how much it reminds me of that popular brand. A great advantage: while eating it, you’ll get your probiotics as well! :)
- 140 g cashews soak them in filtered water for at least 4 hours, then rinse and drain
- 1/2 cup macadamias soak them in filtered water for at least 8 hours, then rinse and drain
- 1/2 to 3/4 cup filtered water start with less and add more if needed
- 1 teaspoon coconut sugar
- 2 content of probiotic capsules
Blend all ingredients until tick, creamy and smooth.
Transfer to a suitable container. I like to use small mason jars. Make sure you don’t fill it more than half full (it will grow once it ferments). Loosely place lid on top, don’t close it to allow it to breathe.
Place in a warm spot for at least 8 hours. In my experience it needs to be at least 20°C, or even better 25°C. Because it is colder than that in my home, I use a chilly bin into which I place a hot water bottle and the jars with soon-to-be cream ‘cheese’. Add salt & pepper to taste. Store in fridge and use within about 4 days.
Give it a try! It’s amazing and admittedly quite addictive :)