The bowl is then covered with a clean tea towel or a couple of layers of cheese cloth and secured with a rubber band. Some people suggest that the cultures should not come into contact with any metal at all – even during the blending process – however it’s not a problem as long as the mixture is not in contact with metal for long periods of time, or while fermenting. Fermentation should never be done in a metal bowl as it can react and interfere with the fermentation process. The cashews will be soft enough that any old blender should give you a really smooth cashew cream, especially since there is a good liquid to cashew ratio in this recipe. Once the cashews have been soaked in filtered water for a minimum of 3 hours (but no more than 6 hours), we add them to a blender with the water, canned coconut cream, salt and probiotics and blend until it’s ultra-smooth.
#Cashew cream cheese how to
So don’t be tempted to leave it out! How to Make Cultured Cashew Cream Cheeseĭon’t be afraid of the word ‘cultured’ – the process to make this unbelievably good, wholefood plant-based cream cheese is SO simple. The only other ingredient is a sea salt which not only adds flavour to the cheese, but helps prevent the cashew cream from developing bad bacteria during the fermentation process. Trust me though – by the time the fermentation has done it’s thing and added that delicious tang to the cream cheese, you honestly can’t taste a coconut flavour at all. This should result in a vegan cream cheese that’s equally-as-creamy. If you are wildly against coconut cream then you can swap it for your favourite plant milk and add a teaspoon of a neutral-tasting oil such as organic sunflower or macadamia oil instead. I use good quality probiotic pills as the culture as I always have these in my fridge, but you can also buy vegan cheese starter-culture which will do the same trick.įor this recipe – in line with the Miyoko’s cream cheese – we use water and coconut cream as the liquid for creating the cashew cream. So this is my version of the Miyoko’s cultured vegan cream cheese and it’s super simple, healthy and delicious – just like the original.įermented cashew cream is simply cashews that have been soaked in filtered water for 3-6 hours, drained and blended with a liquid (water/plant milk/coconut cream) and then fermented for a couple of days with the aid of some cultures. I froze a whole bunch, and when I realised I was down to my final stocks I started freaking out.īut then I remembered how simple the ingredients were, and started experimenting… When they clearly weren’t selling, Woolies started clearing them out at half price and I was one of those crazy people who stocked up on it like toilet paper during a pandemic… (too soon?). The downside for us was the price – ranging from $12 AUD for the cultured butter to $18(!) for 184 grams of the cheese wheel varieties, people just weren’t forking out for it. And the whole range tastes totally ah-mazing.
If you live in a country where it’s readily available – lucky you! The US product range is based on fermented cashew cream using organic, non-GMO, super clean ingredients. Let sit at room temperature for 12 to 18 hours to allow to culture.If you’re an Aussie like me and are familiar with the vegan dairy alternatives available in Australian supermarkets, you’ll probably remember that for a short time in 2019/20, Woolworths stocked a killer brand of vegan cultured cashew cream cheese called Miyoko’s. These can be found in the produce aisle of many grocery stores. Note: Reusable mesh produce bags also work well. Place this mixture into a bowl and loosely cover with a piece of cheesecloth, or cover with plastic wrap and poke a few holes in it. Scrape the sides and continue to pulse until smooth. A high-powered food processor will also mean that not as much water is needed, which will result in a thicker cream cheese. The higher the power, the smoother the outcome. Note that this is where a high-speed food processor is worth the investment. To culture the cashews, blend together the soaked cashews, probiotic and water until you reach a really smooth consistency. *Note: Probiotic powder is available in the refrigerator section, of most health food stores or grocery stores that sell health foods. Alternatively, you can skip this step and just add the lemon juice. While this step is optional, culturing the cashews will add a nice tangy punch to the cream cheese.
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