Cashew Cream Cheese (From Artisan Vegan Cheese)

From genius chef Miyoko Schinner, author of Artisan Vegan Cheese comes this basic recipe for cream cheese. Ideal for use in cheese cakes or as a sub for anything calling for cream cheese or mascarpone. To make a block cheese, after culturing, line a sieve with cheese cloth and put a weight on top. Allow to drain for 24 hours.

• Ready In: 48 hrs 15 mins
• Serves: 1
• Yields: 2 Cups

Ingredients

• 2  cups raw cashews, soaked in water for 8 hours and drained
• 1⁄2 cup water
• 2  tablespoons  non-dairy yogurt
• 1  pinch salt

Directions

1. Put everything in a high-speed blender or food processor and process until smooth and creamy.
2. Transfer to a glass bowl, cover and allow to sit out at room temperature for 24-48 hours. (48 hours if using for a cheesecake.).
3. Cover and refrigerate. Will keep for two weeks in the fridge or 4 months in the freezer.