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vegan overnight fermented cream cheese with cheese knife cutting through it
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5 from 7 votes

Vegan Overnight Fermented Cheese

This vegan overnight fermented cream cheese recipe is a staple that comes handy in many preparations as well as being enjoyed as it is. Let's learn how to make it!
Prep Time10 mins
Resting Time1 d
Servings: 8 portions
Calories: 143kcal
Author: Adriana Z.



  • Place the cashew nuts in a (preferably) glass or ceramic bowl and spread the content of the probiotic capsule over them.
  • Cover with water, give a little stir and allow to sit overnight (from 8 to 12 hours) covered.
  • The day after transfer the soaked cashews with all their liquid to a power blender, along with all the remaining ingredients.
  • Blend for a few intervals, scratching the sides of the bowl in between, until the mixtures turns to a silky smooth consistency (you might need to add some extra water to get the mixture smooth. I recommend to start with 1/2 tbsp at a time and see how it goes. We don't want the mixture to be super runny, otherwise it won't set).
  • Carefully transfer the mixture into a (squared) mould, better if covered in cheese cloth.
  • Allow the vegan cream cheese to set in the fridge for at least 12 hours (although better results are reached after 24 hours).
  • Enjoy the overnight fermented vegan cream cheese straight away or store in the fridge up to one week.


Calories: 143kcal | Carbohydrates: 9g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Potassium: 174mg | Fiber: 1g | Sugar: 2g | Calcium: 11mg | Iron: 2mg