This is the perfect dairy-free alternative to cream cheese when you're looking for something spreadable, tangy, and delicious to use as a spread or in icing!
- 1 cup cashews, soaked 6 hours or overnight
- 1/4 cup coconut milk
- 1/4 tsp. sea salt
- 4 probiotic capsules- see note
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Drain and rinse cashews and then place in a food processor or high speed blender.
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Add coconut milk and sea salt and blend until super smooth.
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Place in a glass bowl and stir in probiotic capsules.
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Cover with a dishcloth and seal with elastic band around the top of the bowl.
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Place somewhere warm, out of direct sunlight, for 12 to 48 hours. Give it a stir twice a day.
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The longer you leave it, the tangier the flavour!
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Give one final stir and refrigerate. It will solidify in the fridge.
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If you would like to give it a shape, place the cashew cheese in a piece of parchment and roll into a log after refrigerating a few hours.
* I like to use a probiotic with lactobacillus acidophilus and Bifidobacterium bifidum. Natural Factors makes a great one.
Use this cream cheese to make the delicious Cashew Cream Cheese Frosting right here!