Tuesday, December 23, 2014

Raw Cashew Cream Cheese

This recipe is from the Cherie Soria's ebook, A Cheese Lovers Guide http://rawfoodchef.com/PDFs/LivingLightACheeseLoversGuide.pdf.

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.

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