Cashew Cream Cheese (From Artisan Vegan Cheese)

Name: Cashew Cream Cheese (From Artisan Vegan Cheese)
Prep time: 15 min
Cook time: 48 h
Total time: 48 h 15 min
Yield: 2 Cups, 1 serving(s)
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

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Recipe by Wish I Could Cook

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: 48hrs 15mins

SERVES: 1

YIELD: 2 Cups

UNITS: US

INGREDIENTS

Nutrition

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

Put everything in a high-speed blender or food processor and process until smooth and creamy.
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.).
Cover and refrigerate. Will keep for two weeks in the fridge or 4 months in the freezer.

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Cashew Cream Cheese (From Artisan Vegan Cheese)

INGREDIENTS

NUTRITION INFO

DIRECTIONS

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