Vegan Fermented Cream Cheese
You are still looking for a good plantbased alternative to cream cheese? Then look no more - 'cause you can easily make it yourself! This plantbased, fermented cream cheese with cashews, chives and red onion is just as good as the original but much healthier.
- Prep Time: 1680 minutes
- Cook Time: 10 minutes
- Total Time: 1690 minutes
Ingredients
- 1 heaping cup cashews (160 g)
- 2 probiotic capsules*
- 1/3 - 1/2 cup filtered water (+ more for soaking)
- 1/4 - 1/2 tsp salt
- 2 tbsp thinly sliced chives**
- 1 tbsp minced red onion
Instructions
- Soak the cashews in filtered water for at least 4 hours (or overnight).
- Drain the cashews and blend together with the water and the content of two probiotic capsules until creamy.
- Transfer the mixture to a clean glass***, cover with a clean cloth/towel, secure with a rubber band and let sit at room temperature for 24 hours.
- Fold in the salt, chives and red onion. Store in the fridge in an airtight container for up to 7 days.
Notes
*You can purchase probiotic capsules online (e.g. amazon). I use vegan ones that contain 10 billion active cultures per capsules.
**Not a big fan of chives? Not a problem. Go for whatever herb you prefer.
***Don't use any metal spoons to tranfer or stir the cashew mixture before the fermentation process as it will disturb the fermentation.
Find it online: https://www.veggiejam.com/english/vegan-fermented-cream-cheese/