I was a vegetarian for a long time before transitioning to being vegan. The one thing that held me back (sorry if I mentioned this before in the Spicy Vegan Queso recipe) was my affair with CHEESE.
I love cheese (everything but Bleu cheese, not into it). Smoked gouda was my jam. I always preferred my cream cheese with my bagel (if you know what I mean).
My favorite flavor of cream cheese is (obviously) chive and onion on an everything bagel. It is delightful. I dont consume bread every day, but when I do I hope it's either an everything bagel or rosemary bread. MMMM. I'm hungry just thinking about it.
So here we are. If you don't like chives and onions, you can replace them (for a more sweet style cream cheese) with pureed fruit of your choice (or whatever you prefer that is creamy).
2 cups raw cashews, soaked in water for 8 hours and drained
½ cup water
2 Tbsps. Plain, unsweetened non dairy yogurt
Pinch of salt
1 clove garlic, minced
For savory: add chives or other herbs For one serving: 1/2tsp dried chives, 1/8tsp onion powder
Process the ingredients. Put the cashews, water, non dairy yogurt, and salt into a blender. Process until smooth and creamy, occasionally stopping to scrape down the blender jar and move the mixture towards the blades.
Culture the cheese. Transfer to a clean glass bowl or container, cover, and let rest at room temp. For 24-48 hours, depending on how sharp a flavor you want and the ambient temperature. Cover and refrigerate. Cheese will get firmer as it chills.
Storage Notes: Will keep in the refrigerator for about 2 weeks and 4 months in the freezer.
Don't be nervous if this is your first time culturing. Think of it like bread, and how you let the dough rise and ferment. Same process. YOU'VE GOT THIS.
I really hope you like this as much as I do.
Let me know what you think in the comments below, or if you have any suggestions!
If you take a picture, tag me @newmoonwellbeing.
Love you very, very much, and be well,