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Cultured Cashew Cream Cheese Base

Fermented cashews made into a luxuriously smooth cashew cheese. This base can make many different recipes including vegan cheesecake and garlic and herb cheese spread for crackers.
Prep Time30 minutes
Total Time1 day 18 hours 30 minutes
Servings: 8

Ingredients

  • 4 cups cashews
  • 2 tbsp nutritional yeast
  • 1 cup rejuvelac start with a little less than 1 cup and add more as necessary.

Instructions

  • Soak cashews for at least an hour and no longer than 3 hours.
  • Rinse and drain cashews.
  • Grind cashews and nutritional yeast in blender or food processor.
  • Add a little bit of rejuvelac at a time into the blender of food processor until the cashews are creamy.
  • Process until smooth.
  • Put cheese into a glass bowl, smooth out the top and cover with a towel.
  • Let sit out for 2-3 days or until the top hardnens and you see a lot of little air bubbles underneath the cheese "crust".

Notes

Using a blender will result in a creamier texture than a food processor.