Cultured Cashew Cream Cheese (Vegan & Just 3-Ingredients)

August 8, 2018

Dips Spreads & Sauces

By: Jasmine Briones 

A vegan cream cheese recipe that is made from cashews and easy to make! Plus, it requires just 3 simple ingredients. Get ready to bring your bagels to the next level!A vegan cream cheese recipe that is made from cashews and easy to make! Plus, it requires just 3 simple ingredients. Get ready to bring your bagels to the next level! #vegan #creamcheese #cultured #cashew #probiotic #easytomake #veganbreakfast #musttry #breakfast #spread #vegancheese #oilfree #glutenfreeWhat’s better than starting your day with a bagel and cream cheese? Being from New Jersey, this was my ultimate go-to breakfast. To this day, it’s something I crave on the regular. Because of this, we thought it would be fun to make our own homemade cashew cream cheese.A vegan cream cheese recipe that is made from cashews and easy to make! Plus, it requires just 3 simple ingredients. Get ready to bring your bagels to the next level! #vegan #creamcheese #cultured #cashew #probiotic #easytomake #veganbreakfast #musttry #breakfast #spread #vegancheese #oilfree #glutenfreeThe best part of this recipe is it only requires 3 ingredients and is super simple to whip up, raw cashews that are soaked overnight to soften, vegan probiotics, and salt, that’s it! All you need to do is blend up the cashews, add in the probiotics and culture the mixture for about half a day, and then season it with salt to taste. What I love about this recipe is it gets better as time passes. This cream cheese will last about 7 days in the refrigerator, and I can say that the 6-7 day is when it is at it’s peak! A vegan cream cheese recipe that is made from cashews and easy to make! Plus, it requires just 3 simple ingredients. Get ready to bring your bagels to the next level! #vegan #creamcheese #cultured #cashew #probiotic #easytomake #veganbreakfast #musttry #breakfast #spread #vegancheese #oilfree #glutenfreeThis recipe pairs perfectly with our New York Style Bagels and Carrot Lox. We decided since we already had recipes for those two components of the dish, a homemade cream cheese was next to tackle.
We also put together a recipe video showing you not only how to make all three recipes (bagels, lox, and cream cheese), but we also shared 2 more ways to make a meal out of these bagels! You can check out the video above. A vegan cream cheese recipe that is made from cashews and easy to make! Plus, it requires just 3 simple ingredients. Get ready to bring your bagels to the next level! #vegan #creamcheese #cultured #cashew #probiotic #easytomake #veganbreakfast #musttry #breakfast #spread #vegancheese #oilfree #glutenfreeIf you make this recipe, let us know what you think in the comments below! + If you post any photos on Instagram, make sure you tag us @sweetsimplevegan and @consciouschris so that we don’t miss it, we love seeing your photos!

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A vegan cream cheese recipe that is made from cashews and easy to make! Plus, it requires just 3 simple ingredients. Get ready to bring your bagels to the next level! #vegan #creamcheese #cultured #cashew #probiotic #easytomake #veganbreakfast #musttry #breakfast #spread #vegancheese #oilfree #glutenfree

Cultured Cashew Cream Cheese (Vegan & Just 3-Ingredients)


  • Author: Jasmine @ Sweet Simple Vegan
  • Total Time: 18 hours
  • Yield: 12 servings

Description

A vegan cream cheese recipe that is made from cashews and easy to make! Plus, it requires just 3 simple ingredients. Get ready to bring your bagels to the next level!


Ingredients

Serve with


Instructions

  1. Place the cashews in a small bowl and cover them with filtered water. Allow the cashews to soak for at least 8 hours, preferably overnight. Once soaked, drain the cashews completely.
  2. In a high-speed blender or food processor, add in the cashews and 1/4 cup water. Blend together until smooth, scraping the sides down as needed. Add more water as needed to blend into a thick and smooth paste.
  3. Place this mixture into a clean bowl and mix in the probiotics and the salt. You will need to break open the probiotic capsules and dispose of the casing.
  4. Loosely cover with a piece of cheesecloth*. Use a rubber band or a piece of string to hold the cheesecloth down. Allow the cashew cream cheese to sit at room temperature for 12 to 18 hours to culture.
  5. Taste test to make sure it is as tangy as you would like. Add in the salt and mix thoroughly.
  6. Put a lid on the cashew cream cheese (or transfer it to a container that has a lid) and place it in the refrigerator until ready to eat.

Notes

  • Make sure the probiotics you use are capsules and not pills. You will be opening the capsules and emptying the contents into the cheese. We purchased this bottle of probiotics. We know it comes with a lot, but you can also take it orally to improve your gut health!
  • If you do not have a cheesecloth, you can also use a nut milk bag, plastic wrap with a few holes poked into it, or a clean mesh produce bag.
  • Store in an airtight container in the refrigerator for up to 7 days.
  • Prep Time: 18 hours
  • Category: Spread, Side, Breakfast
  • Cuisine: Vegan, Gluten-free

Keywords: Cream, Cheese Cashew, Vegan, Dairy Free, Breakfast, Cultured, Spread

Nutrition facts label provided by Nutri Fox.

Disclaimer: This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

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Recipe rating

  1. Taylor says:

    Where did you get the jar from that you displayed it in? They’re super cute, and I’ve been trying so hard to find them.

  2. Alaina says:

    Aloha ?

    When do you add the salt & probiotics? I do not see it listed.

    Mahalo nui loa!

  3. Julia says:

    Am I missing when you add in the probiotics? Is it during the blending or once you add it to the bowl?

  4. Audrey says:

    When do you add the probiotic capsules?

  5. Harlee says:

    LOVE! So simple! Thank you! Do you think it would work well with almonds instead of cashews?

    • Hi Harlee! I have not yet tested that so I am not sure, but I have seen almond cream cheese products on the market so I believe it will work! You will probably need to blanch and peel the almonds first so that it remains white.

  6. Abi says:

    Would this work in a vegan cheesecake recipe in place of store bought vegan cream cheese? Looks delicious, by the way. I have yet to find a store bought vegan cream cheese that I thinks tastes good, so I am excited to try this. Oh, and by the way, did you link where you got your probiotics? I might have missed it.

    • Hi Abi! I have not tested this in a vegan cheesecake so I am not sure of the results. I have, however, used a similar cream cheese (store bought) in a cheesecake and it worked. I think you will need to just test it out! In terms of the probiotics, I have it linked in the recipe card and here: https://amzn.to/2OpPNL1 🙂

  7. Tracey says:

    Hi jasmine

    Can’t wait to try this recipe, but I definitely wouldn’t use your recommended probiotic, too many nasty additions.

  8. Jen says:

    Hi, I found this recipe from a cross reference from the bagels. I’m just curious as to the reason for the probiotics?

    • Chris Petrellese says:

      The probiotics are used to culture the cream cheese. It gives it the tang and fermentation. If you want to leave it out, you can add lemon or apple cider vinegar but will be more like a cashew spread as opposed to cream cheese.

      Hope this helps!

  9. Maryann says:

    hi! Are the probiotics necessary?

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