Cream cheese is one of those things you have to have when making certain deserts. Cheesecake wouldn't be cheesecake without it! It's also one of those things you have to have if you love creamy, spreadable cheese as much as we do! So whether you like yours plain, sweet, or savory, pull up a chair because we're going to make this super simple and super delicious all three ways!
Plain Cream Cheese:
2 cups of raw cashews, soaked in water for 8 hours, then drained
1/2 cup lukewarm water
3 tablespoons plain, unsweetened non-dairy yogurt
1/4 teaspoon sea salt
Add all of the ingredients to a blender. Process until smooth and creamy, scraping down the sides as needed.
Transfer the mixture to a glass bowl and cover. Let rest at room temperature for 24 to 48 hours. The longer the cheese rests, the sharper the flavor will be.
If you plan to use this recipe for cheesecake, we recommend letting the cheese rest for the full 48 hours to develop the sharpest flavor. In warmer temperatures, this process will happen more rapidly.
Place the cream cheese in a covered, airtight container, refrigerate and enjoy up to 2 weeks, or freeze up to 4 months. The cheese will get more firm as it chills.
Sweet Cream Cheese:
2 cups of raw cashews, soaked in water for 8 hours, then drained
1/3 cup cool water
1 tablespoon real maple syrup
2 tablespoons vanilla-flavored non-dairy yogurt
pinch of salt
Process the mixture as indicated above.
Savory Cream Cheese:
2 cups of raw cashews, soaked in water for 8 hours, then drained
1/2 cup cool water
3 tablespoons plain, unsweetened non-dairy yogurt
1/4 teaspoon sea salt
1 tablespoon fresh herbs; dill, chive, parsley, or other herbs of choice
Process the mixture as indicated above.
