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Vegan Cream Cheese

by Amber Fairweather |

Making vegan cheese could not have been more simple with this delicious Symbiota Vegan Cheese Recipe. 

Have you got some left over fermented juice from sauerkraut, kimchi, fermented veg, water kefir, milk kefir? GREAT! That's all you need to ferment cashews into cheese:) 

Simply switch out the "kraut juice" for any one of your fermented juices. I personally use kraut juice, but this can work with other fermented liquids:)

 

What you will need:

1 cup cashews
2 Cups filtered water
Olive oil
1 TBS Kraut juice (or other fermented liquid)
Pinch salt
Spice of choice.

 

Instructions:

Soak nuts in filtered water for 4 hours and then drain.
Blend nuts with kraut juice into a smooth paste. If you need more liquid add 1 tbs of water at a time until your desired consistency. 
Once smooth, place into a jar with a one way airlock lid which you can buy here (if you are using kefir liquids, use one of our elasticated cotton lids from here - these liquids need to breath). 
Once you've placed your smooth cream cheese in the jar, press the cream cheese down too get rid of bubbles and smooth it out with the back of a spoon. Pour olive oil over your cashew cream and seal with a Symbiota one-way airlock lid to prevent oxygen entering (if using kraut or kimchi juice), or a cotton top if you are using fermented kefirs or kombucha juices. 
Ferment for 48-72 hrs then refrigerate and enjoy