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Vegan·Appetizer

Cultured Cashew Cream Cheese

A tangy, plant-based vegan spread made from fermented raw cashews, probiotic yogurt, and nutritional yeast for a surprisingly convincing cream cheese alternative.

Prep

15m

Cook

—

Total

4320m

Serves

—

Method

  1. 01

    Place raw cashews in a bowl of cold fresh water. Soak until fully hydrated and plump, at least 4 to 6 hours, though overnight or up to 24 hours is recommended.

    Step 1
    Watch · 0:38
  2. 02

    Drain the soaked cashews well and transfer them to a high-speed blender. Add salt, nutritional yeast, apple cider vinegar, probiotic yogurt, and a small splash of cold water.

    Step 2
    Watch · 1:18
  3. 03

    Blend the mixture on high for 1 to 2 minutes until it is as smooth as possible. Transfer the cashew cream into a sterilized glass container.

    Step 3
    Watch · 2:19
  4. 04

    Cover the container and let it ferment until it reaches your desired level of tanginess. You can wrap it in towels on a heating pad set to low (about 90°F) overnight, or leave it at room temperature for 24 to 48 hours.

    Step 4
    Watch · 2:52
  5. 05

    Taste the fermented mixture; it should be significantly Tangier than when it started. Stir in additional salt to taste if needed to enhance the savory flavor.

    Step 5
    Watch · 3:43
  6. 06

    Transfer to a final storage container and refrigerate for 24 to 36 hours. This aging process allows the flavor to mature and helps the texture become slightly firmer before serving.

    Step 6
    Watch · 4:28

From Chef John

  • “Nutritional yeast, which is that stuff that hippies put on their popcorn.”
  • “You are after all the Negan of making cheese like a vegan.”
  • “If you're wondering how will you know which people at the party are vegans... they will tell you.”