Homemade vegan cream cheese is obviously preferable if you want to reap the health benefits. I guess you could consider cashews to be a superfood, so it really is hard to believe you can make them into something as enjoyable as a vegan cream cheese! They contain omega 3, calcium, zinc, iron, magnesium and folate to name a few incredible health properties.Ĭashews are also thought to help reduce the risk of diabetes, boost the immune system and assist in the production of red blood cells, reducing the risk of anaemia. Vegan Cashew Cream Cheese RecipeĬashews are the main ingredient and obviously are packed full of protein and vitamins. If you want more soft spreadable vegan cheeses, you should also check out our easy labneh recipe. It has a smooth and creamy texture and is versatile in terms of adding preferable flavours. It doesn’t taste like dairy but it is a really good replacement in my opinion. There are not very many vegan cheese options out there that don’t really hit that flavour but I have to admit, I absolutely love this cream cheese recipe. Believe me, looking back now, I have no idea why I was so keen on cheese! It might sound like a difficult thing to do but I promise this vegan cashew cream cheese is actually really easy.įor many people that have chosen the vegan lifestyle, cheese was one of those things that was difficult to give up. Fill the entire jar with water, add a lid and let sit until bubbly and tastes slightly like lemons (usually 1 day).We recently made a homemade vegan lox bagel with our very own vegan cream cheese recipe. Drain, then rinse them twice a day until they sprout tails (it usually takes just 1 day). In a quart jar, cover 1/2 cup wheat berries in water and soak overnight. Place in the fridge for a few hours to firm up before use to be most like standard cream cheese we’re familiar with. Cover lightly and let sit somewhere warm and dark for 24-48 hours, the longer it sits the tangier it’ll get. You’ll likely have to stop and stir a few times, the more you make at once the easier it is. Strain the cashews well, then add to the sanitized blender along with the rest of the ingredients (make sure the cashews and blender aren’t overly hot still which would kill the bacteria). Pour boiling water over the soaked cashews, blender (or ideally blender cup) and the jar you’re going to culture the cream cheese in to sanitize. If using plain water in the above step, add 1 or emptied acidophilus probiotic capsules to the mix once cooled *If you’re able, please source fair trade cashewsģ-4 tbsp refined coconut oil (must be refined for no coconut flavor!)Įither 7 tbsp rejuvelac, sauerkraut juice or plain water It works perfectly anywhere you’d use cream cheese. I’ve used this in cheesecake, frosting for cinnamon rolls, sushi and so much more. I’ve done all three options countless times always with great results. I included the recipe on how to make it below. Around here we go through gallons of it every year, using it to water the garden, dose the pond with beneficial bacteria, culture cheeses and we also just drink it straight or throw it in smoothies. The end result, called rejuvelac, is effervescent and slightly lemony flavored. The cheapest (technically free) option is homemade/not pasteurized sauerkraut juice (find my recipe for sauerkraut here) and the final option, my favorite, is making your own lactic acid rich water from sprouted wheat berries. The quickest and most reliable is using probiotic capsules (I use lactobacillus acidophilus since it’s so versatile and affordable). The end result of fermenting this cashew cream cheese is a very subtly sweet yet tart, super smooth and wonderfully complex spread.įor culturing this, you have some options. For people that take probiotics, culturing your food with them instead gives you way more bang for your buck, increasing both the sheer amount of the bacteria and the bioavailability, where one probiotic capsule can quickly turn into a week’s worth of better digested servings. Being homemade, this is not only much more affordable than the current store bought vegan cream cheese options, but it also is entirely customized to your liking and can be less or more tangy depending on how long you culture it for (I do 24 hours in my 78 degree fermentation cabinet). Which one do you think would lend itself better to being a tasty spread?). I’ve been meaning to post this for a long, long time! This cream cheese is totally superior the dairy version (and I challenge any omnivore that is hesitant to believe that to eat a buttery, whole raw cashew and then try a sip of milk.
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