This deliciously tangy vegan cashew cream ‘cheese’ is my go-to decadent appetiser at the moment, so delicious spread over deydrated beetroot & hazelnut crackers (by Fine Fettle). There is definitely no FOMO when this is in my fridge. Even if you are not dairy intolerant you must give this cashew cream cheese a try!

what you’ll need:

2 cups (340g) raw cashews
powder from 2 x good quality probiotic capsules (or use 1 tbsp coconut water kefir)
2 cups (500ml) filtered water, room temp (for soaking)
1-2 sml garlic cloves
1 ½ tbsp (30ml) apple cider vinegar or lemon juice (or a combination)
2-3 tbsp nutritional yeast flakes
½ tsp fine Himalayan salt
60-80ml filtered water or nut milk of choice
2 tbsp finely chopped fresh herbs of choice/ spring onion (optional)*
freshly ground black pepper, to taste

* if not adding spring onions or chives, I recommend that you add 1/4 tsp onion powder

how to make it:

Place raw cashews in a clean glass bowl (do not use metal or plastic). I like to rinse the glass bowl with boiling water first. Sprinkle the probiotic powder over the cashew nuts and cover with filtered water. Stir well to ensure that all of the nuts are covered in the probiotic water mixture. Cover the bowl with a nut milk bag or clean cloth. Allow to sit and ferment at room temperature (away from direct sunlight) for 24-72 hrs. The longer you leave them, the tangier and more probiotic rich your vegan 'cheese' will be. Unless it is cool weather, or the nights are very cold, I usually find that 48h is the sweet spot. The warmer your house is, the quicker the cashews will ferment. Each day check that the nuts are fully immersed in the water, if not, top up. After about 48h strain the probiotic water from the nuts but DO NOT rinse them.

Add soaked cashews and all remaining ingredients except fresh herbs and spring onion (if using) to a food processor or blender and combine until creamy and smooth. Add finely chopped herbs and stir to combine. Adjust seasonings to taste. Transfer the cashew cream cheese to two wide mouth shallow glass jars or pots and refrigerate. The ‘cheese’ will keep for 3 weeks or longer in the fridge and will become tangier the longer you store it as the cheese will continue to ferment slowly in the fridge. Enjoy with your favourite crackers or veg crudités.