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Cultured Cashew Cream Cheese - Spicy Shallot

A simple blend of shallots and spices.
Prep Time5 mins
Servings: 8


  • 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.
Adapted from Cultured Cashew Cream Cheese Base