Easy Vegan Cultured Cream Cheese
 
 
Hazel & Cacao:
Recipe type: Basics
Ingredients
  • 1 cup raw cashews (soaked overnight)
  • ΒΌ cup water
  • 1 TBSP plain unsweetened vegan yoghurt with live cultures. ( I have used both soy and coconut yoghurt. Both work well but the soy gives a more authentic taste)
  • pinch salt
Method
  1. Add all ingredients to a high speed blender and blend until smooth.
  2. Transfer to a small container. Cover with a lid and allow to sit on your bench top, untouched for 1-2 days. Culturing times differ depending on the weather. I live in a warm climate, mine is usually ready in about a day and a half. You can tell it is ready when the mixture thickens and increases in volume.
  3. Once it is ready, store in the fridge and enjoy!
Recipe by Talida Voinea at https://talidavoinea.au/easy-vegan-cultured-cream-cheese/