Cultured Cashew Cream Cheese can have many different flavors, a little bit of shallot, freshly cracked pepper, cayenne and you have a killer cheese spread. Or you could go a different route by adding walnuts or pecans, cranberries or figs and a little bit of maple syrup. Any kind of cream cheese you desire can be recreated with simple fresh ingredients. I want to show you my favorite spiced shallot cream cheese recipe that never fails me and is simple to whip together. Throw your favorite crackers in a bowl and watch your guests eyes light up when you tell them how you made this gourmet cheese!!
This cashew cheese is fluffy and airy, yet heavy, creamy and full of flavor, it is the perfect combination of textures. You can shape it like in the picture above or you can whip it like a dip. You could also make a cheese log and sprinkle crushed nuts on top. I will be adding more cheese recipes, if you get stuck on ideas but for now I want to stick to the basics with the spiced shallot cream cheese. I encourage you to experiment and make your perfect cheese spread based off the basics!
Adding herbs will decrease your shelf life since for instance basil has highly volatile oils, I recommend cutting herbs up and sprinkling it on your cheese before you go to serve to preserve the delicate oils.
Anything you can do with regular cream cheese you can do with this cultured cream cheese. To learn more about how to make the fermented cheese base please check out the cultured cashew cream cheese base!
Some other winning combinations include adding walnuts or any other nut to your cheese by only pouring in half the cheese, put a layer of nuts down and finish pouring the rest of the cheese. If you wanted a crusted cheese, I recommend using a food processor to process whatever nuts and seeds you prefer with some spices of your choice. You want to cover the bottom of the bowl with the nut mixture and add a little bit of cheese at a time, throwing more crumble on the sides of the bowl as you go. This will ensure that they stick better, rather then just throwing it on top once the cheese has already hardened which will get pretty messy. Comment below if you have any questions!
- 2 cups cultured cashew cream cheese base*
- 1/4 cup shallots; diced
- 1 tbsp nutritional yeast
- 1 tsp cayenne
- 1/2 tsp salt
- 1/2 tsp peppercorn; freshly cracked
- Dice your shallots, add in the rest of the ingredients and mix well.
- Line the inside of a bowl with plastic wrap.
- Pour in the cheese and smooth it out.
- Freeze for 1 hour until it sets up.
- Put the bowl face down on a plate and unwrap the cheese.
- The cheese will firm up when placed in the refrigerator. It takes about 3 hours to firm all the way.
- Store in refrigerator up to 2 weeks or frozen for up to 2 months.