VEGAN CASHEW CREAM CHEESE RECIPE
Let's talk tang. The very first time I created this cream , I let it sit for 24 hours. It had been great As soon as I believed it, but it was not wonderful. It had tang. I let it sit for OMG and 12 hours, best choice I ever made. The toughest part is waiting.
DESCRIPTION
The creamiest, many yummy Easy Vegan Cashew Cream Cheese, tangiest! Made with only 4 ingredients. You will never look at cashews exactly the exact same!
INGREDIENTS
2 cups raw cashews
INSTRUCTIONS
DESCRIPTION
The creamiest, many yummy Easy Vegan Cashew Cream Cheese, tangiest! Made with only 4 ingredients. You will never look at cashews exactly the exact same!
INGREDIENTS
2 cups raw cashews
INSTRUCTIONS
- Put cashews in a medium bowl. Cover with water and let soak overnight or for 2 hours.
- Wash and drain cashews. Set with the sea salt and 1/4 cup water in a food processor. (I have also made this at a Vitamix and it worked but I needed to add a little more water).
- Spoon mix into a glass jar or bowl of choice which has a lid (I used a 4-cup Pyrex). With a wood or plastic spoon (metal may interrupt fermentation), stir in probiotics.
- Cover and let sit on the counter tops, unrefrigerated.
- It quite much like milk cream cheese and ought to taste. Store in the fridge. It will last up to a couple of weeks!