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Cultured Cashew Cream Cheese

This is a super simple cashew cream cheese recipe that can be the base of so many amazing vegan dishes.

Course: Sauce
Cuisine: American
Author: Michael Monson
  • 2 cups raw cashews
  • 2 vegan probiotic capsules
  • 1 tablespoon nutritional yeast
  • 1 teaspoon salt
  • About ¼ cup of water or as needed
  1. Soak the cashews for about 12 hours in filtered water. Or, add the cashews to a pot with about 3 cups of filtered water, and bring to a boil. Turn off the burner, and allow to soak for at least 10 minutes.
  2. Rinse the cashews in cold water and then add to a food processor with the salt and nutritional yeast. Blend until the cashews are a creamy consistency, adding water as needed, but not too much. You are looking for a cream cheese texture. Open the probiotic capsules and add them to the processor, making sure the cashew mixture isn’t too warm from processing. Blend until evenly distributed.
  3. Pour the cashew mixture into a glass bowl, and cover with cheese cloth or a thin cloth. Allow to sit at room temperature for at least 12 hours.