How to Make Cultured Probiotic Vegan Cream Cheese Free Recipe

How to Make Cultured Probiotic Vegan Cream Cheese Free Recipe

by Kristin Omdahl

I started with a store bought version of non-dairy cream cheese that blew my mind. I was excited to see if I could combine my love for making probiotics with my love for cream cheese and add the additional challenge of making it dairy free. And as much as I love cream cheese, this was an exciting challenge. The key to getting the tang that we love about cream cheese is in the fermenting process. Soaked cashews make a very creamy consistency but I wanted the tang, too. So adding the fermentation step was vital. It can take anywhere from 24 – 48 hours, depending on the conditions in your home and your taste preference. But it is super simple to make, and can be flavored in dozens of ways. This recipe yields 2 cups of cream cheese. Based on a 1 TBSP serving, you will get 16 servings from this recipe.

What you will need:
2 cups cashews, soaked overnight in water
2 TBSP non-dairy plain, unsweetened yogurt
1 tsp Himalayan pink salt

What to do:

1. Soak the cashews overnight in water.

2. Drain the cashews. Add to blender or food processor with the yogurt and salt. Blend until smooth.

3. Transfer to a clean container and cover. Let sit out at room temperature for 24 – 48 hours. Use a clean utensil to taste the mixture at 24 hours, add more salt if needed. And let culture sit another 12 -24 hours if more tang is desired.

4. Store in refrigerator for up to 1 week.

You can add any number of flavors to this cream cheese. It can be used to shmear on any baked goods; it can replace cream cheese in recipes like jalapeno poppers, and it makes a great dip for pretzels or crudite, too!

I love adding scallions and chives for a classic savory flavor. Or chopped smoked salmon and fresh dill for a brunch shmear. Chopped sundried tomatoes folded in make a beautifuil and delicious spread. Honey and cinnamon swirled makes a great sweet spread, too! I love this on sprouted grain toast for breakfast.

Enjoy!

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xoxo,
Kristin