Get creative with this healthy cream cheese. This recipe provides two possible options for your cream cheese creations! You'll find this recipe and other great recipes in theHealthy Condimentscookbook.
Regular Cream Cheese 2 cups raw cashews, soaked for 4 or more hours 1 cup filtered water (just enough) 1 to 2 capsules probiotic powder 1/2 - 1 tsp. salt Juice of 1 lemon
Optional: 1/2 tsp. nutritional yeast
Soak raw nuts for 4 hours. Rinse and drain nuts. Place nuts and water in a Vita Mix blender, and blend until very smooth. Gently mix in the probiotics powder. Pour mixture into a nut milk bag or a cheesecloth and close the top and twist until the bag is wrapped around the cheese mixture tightly. Secure top with rubber band and place bag in a strainer. Put strainer over a bowl, and put a heavy weight on top of the cheese to press the liquid out. Leave on the counter at room temperature for 24 hours.
After the cheese has cultured, take it out of the nut milk bag and mix in the salt, lemon, and nutritional yeast. Start with minimum amount of salt and nutritional yeast, and add more according to taste.
Quick Cream Cheese Place soaked cashews in the Vita Mix with lemon juice, salt, nutritional yeast (if desired) and just enough water as needed for blending (usually 1/4 - 1/2 cup). Use the Vita Mix tamper to push the nuts into the blades of the Vita Mix and blend until smooth and creamy. Mix in the probiotics by hand and leave the cream cheese in a covered container at room temperature for 12 hours. If you don't want to wait, you can eat the cream cheese right away. Refrigerate until ready to use.
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