Go Back

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 mins
Total Time1 d 18 hrs 30 mins
Servings: 8


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


  • 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".


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