Vegan Cashew nut milk on white background. Non dairy alternative vegan milk

Sweet Cashew Cream Cheeze

This spread is versatile in use, being just as good on toast as it is as a base to a creamy dressing.

Enjoy with fresh sliced fruit or as a dip for veggies.

What I really love about recipes like this is that it is SO GOOD for the GUT!

Probiotics are necessary for keeping bad bacteria in check and promoting the best environment in the intestines for proper nutrient assimilation, immune work and detoxification.

Make sure you get plenty of PRObiotics & PREbiotics to keep your gut in great shape!


1 cup Cashews, soaked 2 hours or more and drained

1/4 cup + 2 tbsp Water, or as needed to blend smoothly

1/2 tsp Powdered Probiotics, more if desired (a double serving is a good measure for most variations of probiotics on the market)

Strong pinch of Stevia

1/8 Salt


In a high speed blender or food processor, process all ingredients until smooth and creamy.

Cover a strainer with a cheese cloth and place over a bowl.  Pour cashew cheese into the cheese cloth and gently twist to close.

Place a weight on top of the cheese.  (Something like a can of beans works well.)  You don’t want it so heavy it squeezes everything out.  You just want the weight to gently press the water out of it.

Cover container with a dish towel and place in a cabinet to ferment for 24-36 hrs, depending on desired level of fermentation.  You may even take it to 48 hours if cheese is in a cool spot or if you like a little sharper flavor.

{There are 2 key factors to note that are very important for fermented cheeses, yogurts, and the like: 1. Circulation – fermentation occurs due to the thriving of healthy, life-giving organisms that must be able to multiply within the food.  2.  Temperature – You want it to sit roughly at room temperature.  If it is cooler, it will take longer to ferment; warmer temps (85°-95°) cause it to ferment more quickly.}

Once desired level of fermentation is achieved, prepare a small ring or small bowl covered in saran to mold your cheese, if desired.  Alternatively, you may just place this in a sealed glass container and use as you would cream cheese.

If forming the cheese, I like to freeze it prior to transferring it to a serving plate.  Thawing takes very little time and it makes for a much better presentation.

Chill for at least 2 hours or until desired temperature is achieved.  Cheese will thicken upon refrigeration.

This can be enjoyed alone, over fruit slices or on a mild cracker.


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