Magnificent Cashew Cream Cheese
All you need is:
For The Base
250g roughly 2 glasses of cashews
100-200ml filtered or mineral water (do not use tap water)
1 tsp probiotic powder or 1 probiotic capsule (simple rule the more expensive - the better quality, but don't go too crazy, cheaper ones will do the job as well)
Pinch of sea or Himalayan salt
1 tbsp powdered nutritional yeast (blend flakes in high speed blender to achieve nice powdery texture)
1 tsp garlic powder
2 tsp onion powder
Here’s what you do:
Soak Cashews overnight in cold/lukewarm water. Drain it and rinse it before using.
Blend all ingredients in your high speed blender to make it as smooth and even texture as possible. Adding 100ml of water at first, than more if needed, but not too much, you do not want your cheese to be too liquidy.
Scoop all mixture out into a medium mixing bowl or large lunch box, cover it loosly (clean kitchen towel or top of lunch box without tightening it will do). It will allow fermenting nuts gasses to escape.
Leave it in a warm dark place overnight or for 24h (it depends how warm is your home it might take a little longer if it's pretty cold, but in any circumstances magic will happen no later than in 48h).
When it’s ready it should rise a bit and have a slightly sour smell with fluffy texture and air bubbles.
Once your cheese is fermented it's time to add some flavour. Although by itself it tastes pretty good already.
Pour all flavouring ingredients into fermented cheese and mix it well. That's it, it's done and ready to be used. This version or plain one you can store in the fridge for up to 1 week. If you think you won't be able to finish it so quickly, freeze half and use it later.
So this is super basic cream cheese, but it's up your creativity to add more to it. For example chives or sun dried tomatoes goes really well together, just you have to remember - more fresh ingredients you add, quicker it will expire. Also quantities of flavouring ingredients are indicative, play around and find your own favourite.
What I like about this simple cream cheese version, I can use it for so many things, as a spread for my favourite avocado toast (as per photo), as a cream in my soups and stews or pastas and lasagnas. Version before flavouring (before adding salt and other things) you can use for raw or baked cheese cakes or other desserts.
P.s. My avocado toast recipe is: toasted whole wheat sourdough bread, magnificent cashew cream cheese, 1/2 avocado, handful rocket salad, toasted pumpkin seeds, hemp seeds and poppy seeds.