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!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, 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! This 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. 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 @sweetsimplevegan and @consciouschris so that we don’t miss it, we love seeing your photos!
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.
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.
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