CookGo
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Cultured Cashew Cream Cheese

Cost $5, save $10

Source: Recommended by CookGo

  • 1,560 Min
  • 8 Servings
  • $5

INGREDIENTS

  • Main Ingredients

    • 2 cups raw cashews
    • 🧂 1/2 teaspoon sea salt
    • 1 tablespoon nutritional yeast
    • 1 tablespoon apple cider vinegar
    • 🥛 3 tablespoons yogurt
    • đź’§ 1/4 cup water, or as needed

STEPS

1

Place cashews in a bowl with enough cold water to cover, and soak cashews overnight or up to 24 hours.

2

Drain, and add nuts to a blender, along with sea salt, nutritional yeast, vinegar, yogurt, and water. Blend on high until very smooth.

3

Transfer into a sterilized glass container, and let ferment in a warm spot for 8 to 24 hours, or until the mixture is as tangy and fermented as you want.

4

Monitor the process by checking, stirring, and tasting the mixture periodically.

5

Season with additional salt to taste, and add optional flavorings like garlic, herbs, or spices if desired.

6

Chill before serving, at least 1 hour, but for best results refrigerate for 24 to 48 hours to develop flavors.

NUTRIENTS

Per 1 serving

🔥

201

Calories

  • 8g
    Protein
  • 12g
    Carbs
  • 15g
    Fats

đź’ˇ Tips

Ensure the cashew cream cheese ferments in a warm spot to achieve the right tanginess.Use sterilized jars to prevent unwanted contamination during fermentation.Customize the flavors with garlic, dill, or smoked paprika to suit your tastes.Refrigerating the cream cheese for 24-48 hours deepens the flavors further.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.