From the kitchen
Cashew Cream Cheese
A tangy, spreadable cream cheese built by culturing thick cashew cream.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Cashew Milk Edition
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
- 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.
Kitchen note
Culturing is optional here. Skipping it produces a milder, sweeter spread, while culturing gives it the genuine tang of a true cream cheese.
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