Cream cheese

Watch the video to see detailed instructions

Vegan cream cheese recipe (Dairy-free)

  • 100 g oats
  • 200 g cashew nuts
  • Salt to your liking
Cooking instructions:
  1. Cover the oats with water and let them sit on the counter uncovered for 12 to 36 hours or until they start to turn (smell cheesy)
  2. Replace the oat water and let it ferment again for the same amount of time of the first fermentation.
  3. In the last 6 hours of fermentation, soak the cashews in water to soften them.
  4. Drain the cashews and add them to a high speed mixer.
  5. Drain the oat water and add a couple of tablespoons to the mixer.
  6. Add salt to your liking.
  7. Mix everything down to a very smooth paste.
  8. Move the paste to a container and cover it with kitchen towel then let it ferment again for 12 hours at room temperature.
  9. You can use the cheese immediately or keep it in the fridge for up to a week.
- The amount of oats and cashews can be increased according to the required end result required, you probably won't need more oats, only more cashews.
- If it starts to smell fishy or the cheese start expanding in the last stage then you fermented it for too long or soaked the cashews for too long, keep checking on both ingredients every 6 hours to make sure it's always cheesy not turned bad.