Tart and tangy. Proper cultured vegan cream cheese.
Cream cheese that tastes like cream cheese!
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Easy
No fancy equipment needed. So simple you can enjoy making it with the kids.
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Scrumptious
Super tasty on bagels or bread. Use for decadent pasta dishes or bake your fav cheesecake with it.
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Good for you
Full of probiotics and cashew goodness.
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Easy on the bottom dollar
So much cheaper than you can buy it and it is noo full of ingredients you don’t recognse.
Prefer to watch than read?
Find our easy Vegan Cream Cheese on YouTube. Cook along to easy and clear instructions.
Ingredients
2 cups / 300g cashews
1/4 Cup & 3 TBSP HOT Water
1/4 Tsp salt
4 TSP REFINED coconut oil
Probiotics x 3
Method
Cover cashews with water and sit overnight to soften. Alternatively, cover them with boiling water and sit for four hours. Cashews need to be well soaked so that when placed in a blender they blend smoothly.
Drain cashews and place in a blender with all the other ingredients EXCEPT the probiotic tablets.
Blend well scraping down the sides occasionally if necessary. Blend for long enough that the mixture is completely smooth and not grainy to touch.
Transfer mixture to a container with a lid and stir through probiotic capsules. Empty powder from capsules into the mix and then discard the capsules themselves.
Stir probiotics through the mixture then place a lid on the container.
Leave the container at room temperature (out of direct sunlight) to ferment for 1-3 days till tangy. The warmer to room the quicker the ferment.
Once desired tang has been reached store in the fridge for two weeks or freeze for longer storage.
the dollars and cents
Making your own cream cheese costs a fraction of what it does to buy it.
One batch makes approximately 375g of delicious cream cheese for just $8.27. The cheapest we can find in the supermarket for the same quantity of vegan cream cheese is $16. Almost double!
