Cultured cashew cream cheese

Cultured cashew cream cheese

Any cheese fans?  

Personally, cutting cheese (with yogurt) from my diet was one of the most difficutl things to do when I switched to a plantbased diet. Hopefully now, we can find more and more amazing (and bluffing!) options in stores, without hurting anyone. There’s basically no good reason not to find something to please everyone!

I’m sharing with you today my homemade version of cream cheese, cashew based and super easy to make. As the true fermentation freak that I am (lol), I am not using any store-bought probiotics (powder or pills), but another ingredient to do so. Find out what it is below, and hoping you’ll enjoy that cheese recipe as much as i do!


Cultured cashew cream cheese

Gives about 1,5 cups


  • 1 cup of raw cashews, unsalted*

  • 1/2 cup of water

  • 1 tbsp of any fermentation brine (saeurkraut, kimchi, lacto-fermented pickles or garlic scapes, etc.)**

  • 1/4 to 1/2 tsp of salt (adjust to taste)

* I tried the same recipe using sunflower seeds, for a nut free version. It worked well, but I found the texture was a little but more grainy.

** This recipe asks for fermented foods. You can always makes it without any fermentations and use store-bought probiotics (powder or pills). Most cultured cheeze recipes on the internet usually uses this technique, so you should easily find a recipe on Google if your search for it.


  1. Soak the cashews 3-4 hours at room temperature. Or, at least 30 min in freshly boiled water

  2. Filter the cashews, transfer in high speed blender with the rest of the ingredients. Blend until smooth and silky. Adjust salt to taste.

  3. Transfer the mixture in a wide opening glass container. Cover with a clean cloth held with a rubber band. (you can also use a paper coffee filter instead of a cloth)

  4. Place the container in a well airy place and let ferment 18 to 48 hours, depending of the room temperature. The hotter it will be, the faster it will ferment, and vice versa (you can always ferment it in a dehydrator if you have one). Start tasting the cheeze after 18 or 24 hours, then every extra 6 hours, until the desired taste. While fermenting, tiny bubbles will create in the cheeze, along with a soft crust on top.

  5. Transfer the cheeze in one or 2 smaller containers and place in the fridge. It will last 5 to 7 days in the fridge.