What’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.
The best part of this recipe is it only requires 3 ingredients and is super simple to whip up, 
This recipe pairs perfectly with our 
If 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 
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
- 2 cups raw cashews
- 3 vegan probiotic capsules (about 1 1/2 tsp powdered probiotics)*
- 1/4 to 1/2 cup filtered water
- 1/2 teaspoon salt, or to taste
Serve with
Instructions
- 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.
- 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.
- 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.
- 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.
- Taste test to make sure it is as tangy as you would like. Add in the salt and mix thoroughly.
- 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
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.
They are called Weck Jars 🙂 You can get them on Amazon!
Aloha ?
When do you add the salt & probiotics? I do not see it listed.
Mahalo nui loa!
Sorry about that! It needs to go in after the blending 🙂
Am I missing when you add in the probiotics? Is it during the blending or once you add it to the bowl?
So sorry about that, it is fixed! It needs to go in after the blending!
When do you add the probiotic capsules?
Hey Audrey! There was an error, so sorry about that. It is fixed! It needs to go in after the blending 🙂
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.
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 🙂
Hi jasmine
Can’t wait to try this recipe, but I definitely wouldn’t use your recommended probiotic, too many nasty additions.
You can use whatever probiotic you want 😉
Hi, I found this recipe from a cross reference from the bagels. I’m just curious as to the reason for the probiotics?
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!
hi! Are the probiotics necessary?
Yes, they are what culture the cream cheese to give it the tang.