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!
Servings: 8 portions
Calories: 143kcal
Ingredients
- 200 g Cashew Nuts
- 180 g Filtered Water
- 1 Probiotic Capsule content
- ½ tablespoon Maple Syrup
- 1 teaspoon Nutritional Yeast
- ⅔ teaspoon Sea Salt
- ¼ teaspoon Garlic Granules omit if using in sweet recipes
Instructions
- 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 ½ tablespoon 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.
Nutrition
Calories: 143kcal | Carbohydrates: 9g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Potassium: 174mg | Fiber: 1g | Sugar: 2g | Calcium: 11mg | Iron: 2mg