Cashew Cream Cheese (From Artisan Vegan Cheese) |
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Prep Time: 15 Minutes Cook Time: 2880 Minutes |
Ready In: 2895 Minutes Servings: 6 |
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From genius chef Miyoko Schinner, author of Artisan Vegan Cheese comes this basic recipe for cream cheese. Ideal for use in cheese cakes or as a sub for anything calling for cream cheese or mascarpone. To make a block cheese, after culturing, line a sieve with cheese cloth and put a weight on top. Allow to drain for 24 hours. Ingredients:
2 cups raw cashews, soaked in water for 8 hours and drained |
1/2 cup water |
2 tablespoons non-dairy yogurt |
1 pinch salt |
Directions:
1. Put everything in a high-speed blender or food processor and process until smooth and creamy.
2. Transfer to a glass bowl, cover and allow to sit out at room temperature for 24-48 hours. (48 hours if using for a cheesecake.).
3. Cover and refrigerate. Will keep for two weeks in the fridge or 4 months in the freezer.
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