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Cream Cheese Spread

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over head shot of raw vegan Chive Cream Cheese SpreadCheese is wonderful comfort food, but for many of us, it contributes to digestive upset, inflammation, skin problems, and all-around phlegmy-ness.  Because I don’t find these “attributes” something that I want to live with, I decided many years ago to create my own raw, vegan, cultured, nutrition-packed nut cheeses. To me, it tastes exactly the same as the cow-derived variety, with none of the cruelty or digestive sadness.

Tips & Techniques

Over the years, I have learned a few tips and tricks when it comes to culturing (fermenting) my nut cheeses. These are simple tips, and some may seem obvious… but let’s never assume anything. I find that it’s best to share such things, just in case.

Creating That Cheesy Tang

Creating a Creamy Texture

Ingredient Run-Down

Nutritional Yeast

 Probiotic Powder

Well, it’s time to get on with making this simple and delicious cream cheese. I hope I shared just enough information to whet your appetite. Keep me posted if you give this recipe a try. I love feedback. Blessings, amie sue

creamy raw vegan Chive Cream Cheese SpreadIngredients:

Yields 2 cups (498 g)

Cheese base:

  • 2 cups (286 g) cashews, soaked 2+ hours
  • 1 cup (216 g) water
  • 1 tsp (2 g) probiotic powder

After fermentation:

  • 1 Tbsp (8 g) onion powder
  • 1⁄2 tsp (4 g) Himalayan pink salt
  • 2 tsp (3 g) nutritional yeast
  • 1 Tbsp (18 g) lemon juice
  • 6 Tbsp (37 g) minced green onions
  • 1/4 tsp (1 g) garlic powder
  • 2 drops liquid NuNaturals stevia


Cheese base and fermentation:

  1. After soaking the cashews, drain and discard the soak water.
    • Soaking will help soften the cashews for blending, as well as reducing phytic acid.
  2. Combine the cashews, water, and probiotic powder in a high-speed blender until smooth and creamy.
    • If you detect any grittiness, keep blending.
  3. Place a strainer lined with cheesecloth inside a bowl, allowing the edges to drape over the edge.
    • Place a nut bag in the center of the cheesecloth and pour the cheese into the bag. Close and pile the rest of the bag on top, then wrap the cheesecloth around everything.
    • If you don’t have a nut bag, you can pour the cheese mix straight into the cheesecloth, just be sure to double or triple the layers.  The nut bag is my personal preference but is not required.
    • Gather the edges of the cloth and tie together.
  4. Place a weight on top of the cheesecloth ball.
    • It should not be so heavy that it pushes the cheese through the cloth, but just heavy enough to gently press the liquid out.
    • I use a mason jar filled with water or rocks for the weight.  Cover everything with a towel.
  5. creamy raw vegan Chive Cream Cheese Spread served with Kale CrackersLeave to ferment for 24-48 hours at room temperature.
    • Use the timing as a basic range. The culturing process can go slower or quicker than expected, depending on the ambient room temperature.
    • Taste test the cheese throughout the fermenting process to find the “sweet spot” of flavor that you prefer. Be sure to use a clean spoon each time, so you don’t contaminate the cheese.
    • You will see a photo below of the “whey” that is collected at the bottom of the bowl due to the weight pushing it out over time. You can keep this “whey” and use it to start your next batch, or compost it.

After fermentation:

  1. Once fermentation is complete, remove the cheese from the cloth and place in a medium-sized bowl.
  2. Stir in the onion powder, salt, nutritional yeast, lemon juice, minced green onions, garlic powder, and stevia. Stir well.
    • The reason I added the stevia was to create just a HINT of sweetness that is often detected in cream cheese. You can omit this, but I do recommend it for flavor balance.
  3. Store in the fridge in an airtight container for 5-7 days.
  4. If you want to use a mold, place the cheese into a mold, and cover it with plastic.
    • Chill overnight.  I used a food ring.
    • I didn’t need to oil the ring.
    • After it has chilled, just lift the ring off and serve.

8 thoughts on “Cream Cheese Spread

  1. Jenarihealth says:

    Yum, Amy Sue, you can surely create some fantastic recipes. I love using them. You definitely are my favorite mentor. Thank you so much for sharing. I will be making this one tomorrow. I have my cashew already soaked and ready.
    Blessings to you and hugs across the miles.

  2. pkcaudill says:

    Instead of “probiotic powder”, would kombucha work?
    Thank you

    • amie-sue says:

      Yes, indeed. There are many other cultures that could be used outside of probiotics. I would make sure to use a neutral flavored one though. And make sure that it is a healthy kombucha! :) Keep me posted if you give it a try. blessings, amie sue

  3. Leya says:

    Dear Amie-Sue,it looks really tasty and I will certainly try to make it.would love to know what kind of cracker you had on the photo? Amazingly beautiful photo by the way, I specially liked wild greens in background, guess chickweed..

    • amie-sue says:

      Good morning Leya,

      Thank you, I hope you try the recipe and enjoy as much as we did. The cracker in the photo is my Creamy Kale Cracker. I haven’t shared the recipe yet, but I will. It was a perfect combination of flavors… if you ask me. hehe Blessings, amie sue

  4. Roxanna says:

    Hi (again) Amie Sue,

    I was curious if the stevia could be replaced with something else? :)

    Thank you!

    • amie-sue says:

      Hi Roxanna,

      I haven’t tested any other sugars, but if you do, make sure you pay attention to the “taste” of the sweetener you use. I would try honey personally, but keep me posted if you test it with another sweetener. blessings, amie sue

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