Cashew Cream Cheese
Recipe type: Spreads, Plant Based
Cuisine: Plant Based and gluten free
Prep time: 
Cook time: 
Total time: 
This cream cheez is so so delicious and in my opinion tastes better than any store bought cream cheese. I've looked at a lot of vegan cream cheese in the store and they are full of chemicals and additives, so I make my own and I have non stop requests to make this recipe for family and friends.
  • 3 cups raw cashews soaked over night
  • 2 tsp probiotic powder
  • ¼ - ⅓ cup water
  1. In a high speed blender, place the soaked cashews, probiotic powder, and water and blend on high until super smooth. You will need to use the tamper
  2. Once blended smooth, place back in a bowl and cover with a cloth and let culture for 18-24 hrs
  3. Once cultured, (It will have a wonderful cheezy flavor) add some himalayan salt to taste, stir well(don't worry about the crust that forms on top, I just stir that all in) and place in a sealed container in the fridge.
  4. There are so many variations to this spread and here are a few family favorites.
  5. Green Onion and JalapeƱo- add 1 cup chopped green onion and 1-2 jalapeƱos diced small (depending on how spicy you like it) himalayan salt to tase
  6. Chipotle- add 1tsp chipotle powder and 1tsp chipotle pepper flakes himalayan salt to taste
  7. Herb- add herbs of choice(chopped) himalayan salt to taste
Recipe by Peoples Nutritional Consulting at