CHEF’S NOTES
Rejuvelac can also be used to culture the nuts instead of the miso or non-dairy yogurt. If you use rejuvelac, leave out the ½ cup of water.
When blending the cream cheese, make sure to blend until it’s silky smooth. After a minute or so, it will seem like the cashews are blended, but it will be gritty with tiny cashew pieces until blended for a little longer.
This is a base cheese that can be used for various cheese-based recipes, such as herbed cream cheese, brie, cheese cake, or sour cream.
Basic Cashew Cream Cheese
Total Time
Ready in 10 minutes, not including soaking and fermentation time
Yield: Makes 2½ cups
Credit:
By Angela Glasser, ForTheLoveOfCows.com
Adapted from recipe by Miyoko Schinner, MiyokosKitchen.com
Ingredients
- 1 Tablespoon miso OR 1 tablespoon non-dairy yogurt*
- 2 cups cashews, soaked for 2-8 hours, and strained
- ½ cup of water*
- pinch of salt (only necessary with non-dairy yogurt)
Directions
- Add the culturing agent and soaked cashews to a high-powered blender.
- Blend on high for about one minute until the cream has silky smooth consistency, resembling a whipped cream cheese.
- Transfer mix to a glass container and cover with plastic wrap or an airtight lid. Let the cheese age by setting out on the countertop for 12 to 36 hours. The longer it sits out, the sharper the flavor will be. The cheese will thicken and develop air pockets as it cultures. The culturing process is faster in warmer environments.
- Once it has cultured to your taste, move it to the fridge to stop the culturing process.
- The cheese will continue to thicken, but the fermentation process will halt.
Recipe Note
Stores for 2 weeks in the fridge
