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 4×4 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.
- ½ cup unsalted, roasted cashews
- ½ cup unsalted macadamia nuts
- 3 dates, pitted
- 2 probiotic capsules or ½ tsp probiotic powder – see Ann’s Tips
- 1/3 cup refined coconut oil, melted
- ½ teaspoon salt
Ann's Tips and Tricks
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.