Public recipe with member extras
Cashew Cream Cheese
A tangy, spreadable cream cheese built by culturing thick cashew cream.
Cashew Cream, Cheeses & Dairy Staples · Bagel Spread · Dip Base
What you need
Ingredients
- 1 1/2 cups Thick Cashew Cream (see previous recipe)
- 2 tbsp Plain Yogurt with live active cultures, or a vegan probiotic capsule
- 1/2 tsp Salt
Method
Instructions
- Stir the yogurt starter or probiotic powder into the thick cashew cream.
- Cover loosely and let culture at room temperature for 12 to 24 hours, until tangy.
- Stir in the salt.
- Refrigerate at least 2 hours before serving; it firms up further as it chills.
- Store refrigerated; use within 1 week.
From The Arrogant Hippie Culinary Journal: Cashew Milk Edition by Aunesty Janssen
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