Cultured Vegan Cream Cheese | Cook for Your Life
Cultured Vegan Cream Cheese Spread

Cultured Vegan Cream Cheese

4.0
4.0 out of 5 stars (based on 4 reviews)
Clock Icon for Prep Time 30 min prep
Clock Icon for Prep Time 240 min total
Person Icon for Serving Size 10 servings
Carrot Icon for Number of Ingredients Size 6 ingredients

This cultured vegan cream cheese is a great alternative to conventional dairy spreads. Rich in healthy fats and proteins thanks to the cashews and macadamia nuts, probiotics help it obtain a thick, spreadable consistency and...

Ingredients

  • ½ cup unsalted, roasted cashews
  • ½ cup unsalted macadamia nuts
  • 3 dates, pitted
  • 2 probiotic capsules or ½ tsp probiotic powder (see Chef Tips)
  • 1/3 cup refined coconut oil, melted
  • ½ teaspoon salt
Missing an Ingredient?
Visit our ingredient substitution guide ›

Directions

  1. Cover cashews and macadamia nuts in ½ cup water and leave in refrigerator for 48 hours. In a separate container cover dates in ¼ cup of water and leave them to soak alongside nuts.
  2. Meanwhile line a 4x4 pan with cheesecloth or a clean linen kitchen towel.
  3. Remove nuts from refrigerator and sprinkle the contents of probiotic capsules over nuts and stir.
  4. Combine soaked nut mixture and soaked dates (along with their soaking liquid) in a blender and blend until completely smooth. If mixture is too thick to blend, add a tablespoon or two of water. Add coconut oil and salt and continue to blend until everything is incorporated.
  5. Pour blended mixture into the prepared pan and fold the cheesecloth over the top of the mixture. Place the pan in the refrigerator to set for at least 4 hours. The cheese will keep in the refrigerator for up to two weeks, or in the freezer for 3 months.

Chef Tips

When buying probiotics in capsules or powder form, make sure it’s not a pre + pro brand that’s been blended with prebiotics. You need pure probiotics for the cheese to set.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

Tags:

Reviews and Comments

February 20, 2020

Hello,

I tried this recipe as it is and it made a nice soft cheese.

You listed coconut oil in the ingredients section but it subsequently isn’t mentioned in the recipe.

The recipe doesn’t seem to be complete. I gather the blended mixture is transferred to the cloth lined pan but it’s unclear what happened next…

Could you please add missing info?

Tom

Response from Cook for Your Life

Thanks for catching this!

Leave a Review or Comment

Your review has successfully been submitted. Our moderators will post once they have reviewed it.
​

Please Login

In order to post your review, we ask that you please login or sign up!

Related Recipes

Banana Coconut Smoothie Recipe Image
Banana Coconut Smoothie
15 min prep
Chicken, Squash & Kale Quesadilla Recipe Image
Chicken, Squash & Kale Quesadilla
15 min prep
Thumbprint Cookies Recipe Image
Thumbprint Cookies
20 min prep
Tempeh Quesadilla Recipe Image
Tempeh Quesadilla
15 min prep
Smashed Black Bean Quesadillas Recipe Image
Smashed Black Bean Quesadillas
20 min prep
Slow Roasted Rosemary Spiced Almonds Recipe Image
Slow Roasted Rosemary Spiced Almonds
15 min prep
Pumpkin Bread Recipe Image
Pumpkin Bread
45 min prep
Peanut Butter Banana Oat Shake Recipe Image
Peanut Butter Banana Oat Shake
15 min prep

Search