Say “vegan cream cheeeeeese”

Say vegan cheeeese!!

An indulgent and rich flavor & texture, this vegan cream cheese recipe is the best I’ve landed on! Though it requires a bit of patience (48-hour fermentation) it’s totally worth it!


3 cups cashew soaked for 24hrs and drained

2 capsules acidophilus probiotic

1/2 cup water

2 tsp sea salt

1/2 tbsp miso

1 tbsp nutritional yeast

(You can add herbs for flavoring like dill – I prefer it plain)


1. Process cashew with half the water and the probiotic (ie empty the capsules in the mix)

2. Place mixture in cheese cloth, tightly tie up with rubber band & store in a cool & dark place for 48hrs

3. After 48hrs process your mixture with the remaining ingredients until smooth

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