Cashew Cream Cheese
October 12, 2012
This stuff is really simple, just an extra step on top of yoghurt making. I found a recipe on a blog I like, http://www.yourveganmom.com, which was originally a recipe by Miyoko Schinner, who has written a book on vegan cheesemaking. Yay! Want. Even though I bought the Uncheese Cookbook ages ago and never use it. Still want. Sigh.
So all you do is soak some (about a cup) cashew nuts in water for a while, blend them up til they’re as creamy as you can get em, then add a pinch of salt, and a tablespoon of yoghurt, then let the mixture sit for anywhere between 8 and 24 hours depending on how warm it is where you are. I left it for 24 hours cos it’s a bit chilly here right now.
It’s good! I’m not as enthused as Vegan Mom about it, I don’t think it’s very much like dairy cream cheese, or even Tofutti. But I ate it this morning with jam on white toast, and was pretty pleased with that, so pleased that I had it again two hours later. It has the fatty creaminess that I really want in my life quite a lot, so I think I’ll be making it again. And of course it gets mad points for being super wholefoody, probiotic and vegan-proteiny, while seeming super decadent.
December 19, 2012 at 5:56 am
The cheese has to culture for 24 to 72 hours to turn into cream cheese, not 8 to 24. 24 hours is rarely sufficient.
December 19, 2012 at 8:37 am
Thanks for that Miyoko! Twas a careless mistake on my behalf, dunno where I got 8 hours from. My 24 hour cream cheese was great and did continue to develop over the next few days in the fridge, but I’ll leave it longer next time then!