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I find cream cheese to be an interesting food… it can taste subtly smooth and richly complex at the same time. When I think back to when I used to eat traditional dairy-based cream cheese, I find it difficult to put my finger on what it tasted like. Was I detecting a hint of sweetness or a slight savoriness… or both?
This recipe is a super delicious cashew-based, dairy-free cream cheese. And you don’t have to be vegan or lactose intolerant to enjoy it! There are, however, a few simple techniques that you need to exercise. For starters, you can make a quick-eat-right-away version, or you can take a few days and ferment it with the addition of probiotics. This is the quick version.
To obtain a cream cheese-like texture, the cashews need to be soaked, which causes them to swell up and soften. This process reduces the phytic acid (making it easier to digest) and allows for that silky, smooth mouthfeel.
It is good to know that when blending them, you want to use as little water as possible, but you will need enough to keep the blades moving. I recommend adding 1/4 cup in the beginning and 1 Tbsp at a time until the blades move freely. To get that velvety smooth texture, you really need a high-powered blender like a Vitamix or Blendtec. You can still make it without such a blender; it just won’t be as smooth.
The great thing about creating this cream cheese is that you can incorporate this simple base into other recipes by adding herbs and/or spices. Or, you can use this thick cream cheese as a base for more assertive applications, such as a savory torte with relish, pesto, or tapenade. I will share some recipe ideas with you below.
The lemon juice used in the recipe helps create that “tangy” taste of cream cheese. And as I mentioned above, fermenting/culturing it will give it that flavor as well as increase the nutrients, but that is for another post. The nutritional yeast adds a slight hint of cheesiness; it can be omitted if you can’t eat this ingredient. I should also mention that if you wish to break this recipe up and use it to create several flavor profiles, I would mix it all together but without the onion granules. Then, you can use it in sweet-tasting recipes as well.
Whole recipe — Calories 1,695 / Fat 127 g / Carb 83.4 g / Fiber 40.2 g / Protein 62.7 g
Per Tablespoon — Calories 35.3 / Fat 2.6 g / Carb 1.7 g / Fiber 0.8 g / Protein 1.3 g
Ingredients:Yields 3 cups or 48 (1 Tbsp) servings
Hi Amie Sue, Thanks for this great simple cheese recipe. I’ve been getting adventurous and using probiotics to make fermented cashew cheese and I am really loving it. I finally have found raw, sprouted, tahini, so I can start making some of your great vegan cheese recipes which I’ve wanted to do for some time. I’ll let you know how it goes. Thanks again. Alice
You are so welcome Alice. I am so happy to hear that you are branching out and testing new avenues within the raw/vegan world. I am so excited for you. Have fun with it and please do keep in touch. :) Blessings, amie sue
I am searching for a recent recipe and it is with Kojac flour using nutritional yeast and almond flour. Please help! I cannot find it with search or looking through the recipes.
Hi Suzanne,
The recipe that you are thinking of is my Homemade Vegan Cheese Sauce Powder… found here – https://nouveauraw.com/raw-recipies/spreads-cheeses/homemade-cheese-sauce-powder/.
Have a great evening, amie sue
When I bought my nuts I soaked them and then dehydrated them. If I use then in this recipe do I soak them again, if so, how long.
Thanks,
Kathleen
I do that too Kathleen. For this purpose, I will advise you to soak them because it will soften the cashews so they blend ultra creamy. :) Great question. Have a blessed day, amie sue
I have just come across your delightful page and will be following it from now on, thank you for all your effort and for such delightful recipes.
Jean
Thank you Jean. I appreciate your warm and kind message tonight. Many blessings and I hope to hear from you in the future. Many blessings! amie sue
I was wondering if you’ve used sun biotics probiotics to use in the cheese recipes
No I haven’t Oliver, I am not familiar with them. amie sue
I ‘m so very sorry that we now have to pay for prescriptions that were there. I was a big fan of this site but can not afford it and unfortunately lost all my favorites recipes now . Had bought a lot of ingredients for these recipes like stevia drops and probiotic cheese . Waste of my money. We wish you all the best and hope that people will continue to enjoy many of your site.
Good morning Eveliene,
I am sorry that you feel that way. You don’t have to stop enjoying my site. Don’t forget that I have 100+ free recipes here for you. Plus you don’t have to sign up for a year. You can join up for a month here and there when you can afford $5.99 and cancel any time. I think that is pretty do-able if you find my site worth that. Many blessings, amie sue
Hi Amie Sue, I made your Brie with peppercorn cheese a few months ago when your recipes were free. If I join monthly or yearly will that recipe along with your others be available? If I join annually is the year from the date I join to that same date the next year or from January-December? Thank you !
Good afternoon Patti,
To learn more about what you get with the membership program, please click here: https://nouveauraw.com/culinary-journey-with-amie-sue/.
But to quickly answer your questions…
Q – If I join monthly or yearly will that recipe along with your others be available?
A – Yes, ALL recipes and posts are open to paid members
Q – If I join annually is the year from the date I join to that same date the next year or from January-December?
A – Yes, when you join annually, it will expire 1 year from the day you join.
Have a wonderful evening, amie sue
Thank you so much Annie Sur. The peppercorn Brie is so amazing, and I love all your other recipes.
You’re welcome Patti. Glad to hear you are enjoying the recipe. Thanks for letting me know. Have a wonderful week. amie sue
beautiful … I can’t wait to make this ♥ and I shared it at https://naturegodsgardenofeden.blogspot.com/p/recipes-vegan.html
Awesome! thanks so much Angie. :) hugs
you are VERY welcome ♥ and I will share more (as soon as time permits)
Great afternoon to you Amie Sue,
Do you add water or milk to this recipe?
I intend to make this today and wondered about the water.
Have a Blessed day!
Good morning M.S,
I did not add water but if you feel it needs to be thinned out, you can use either to do so. The combination of soaked cashews and a high-powered blender created this lovely texture. I hope you enjoy the recipe. blessings, amie sue
Do you know that Nutritional Yeast is not raw?
Yes, I am aware. amie sue