Cashew Cream Cheese

Soaked cashews blended until silky, then cultured overnight to develop a genuine tang. Spread it on crackers, use it in recipes, or eat it with a spoon. Completely dairy-free and shockingly convincing.

What You Need

• 2 cups raw cashews, soaked 4–8 hours in water
• ¼ cup filtered water
• 2 tbsp fresh lemon juice
• 1 tbsp nutritional yeast
• 1 probiotic capsule (or 2 tbsp coconut yogurt)
• ½ tsp fine salt

Method

1. Drain and rinse soaked cashews thoroughly.
2. Blend with water, lemon juice, nutritional yeast, and salt until completely smooth — 3–5 minutes in a high-speed blender. Scrape sides often.
3. Transfer to a clean jar. Open the probiotic capsule and stir the contents in thoroughly.
4. Cover with a clean cloth and leave in a warm spot (70–80°F) for 12–24 hours. It will develop a pleasantly tangy flavor.
5. Refrigerate when tangy to your liking. It will firm up considerably when cold.

Tips & Notes

• The longer it cultures, the tangier it gets. Start checking at 12 hours.
• Stir in fresh herbs, roasted garlic, or cracked pepper before serving.
• Keeps refrigerated for 1 week.

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