This cultured vegan cream cheese is a great alternative to conventional dairy spreads. Rich in healthy fats and proteins thanks to the cashews and macadamia nuts, probiotics help it obtain a thick, spreadable consistency... and give it its a slightly tangy taste. Feel free to experiment with mixing in fresh chopped herbs for a more savory spread, or cinnamon for a sweeter take.
Cover cashews and macadamia nuts in ½ cup water and leave in refrigerator for 48 hours. In a separate container cover dates in ¼ cup of water and leave them to soak alongside nuts.
Meanwhile line a 4x4 pan with cheesecloth or a clean linen kitchen towel.
Remove nuts from refrigerator and sprinkle the contents of probiotic capsules over nuts and stir.
Combine soaked nut mixture and soaked dates (along with their soaking liquid) in a blender and blend until completely smooth. If mixture is too thick to blend, add a tablespoon or two of water. Add coconut oil and salt and continue to blend until everything is incorporated.
Pour blended mixture into the prepared pan and fold the cheesecloth over the top of the mixture. Place the pan in the refrigerator to set for at least 4 hours. The cheese will keep in the refrigerator for up to two weeks, or in the freezer for 3 months.
When buying probiotics in capsules or powder form, make sure it’s not a pre + pro brand that’s been blended with pre-biotics. You need pure probiotics for the cheese to set.