Tuesday, December 23, 2014
Raw Cashew Cream Cheese
2 cups cashews, soaked for 6-8 hours, drain, rinse and drain (macadamia nuts could be used instead)
1 cup filtered water
1/4 tsp live probiotic powder
Add the above ingredients to a high speed blender, blending until smooth.
Place the cream cheese in glass jar to ferment for 8-12 hours in a warm place. It thickens as it ferment.
It stores in the refrigerator for up to 2 weeks.
It is the best alternative soft cream cheese we have tried.