I really enjoy a good challenge when it comes to exploring new ways to re-create a classic comfort food. This week has been about making a dairy free “cream cheese”, something that I’ve been wanting to do for a very long time.
Not only is this recipe super simple to make but it’s smooth, and tangy but you can flavour it with fresh herbs or garlic. Enjoy with cucumber slices, in a wrap (in healthy comforts cookbook), or with some fresh fruit. The perfect way for me to enjoy this “cream cheese” is with our paleo bagel 🥯. Next time I’ll add a little fruit preserves, which will definitely take me back to my pre paleo days (bagel, cream cheese and jam) anybody else do that?
1 1/2 cup raw unsalted cashews
1/2 cup coconut cream (place a can of coconut milk in the fridge upside down for 24 hours, open the can and scoop out the cream.
1/4-1/2 cup of water (enough water for the blender to run smoothly)
1 tsp of probiotic or 2 capsules (50 billion each)
Place cashews in bowl and cover with warm water for 4 hours. This not only helps to create a smooth consistency but it’s also easier on the digestive system.
Drain and rinse cashews under cold water until water runs clear.
Place the cashews, coconut cream, and water in a high speed blender. Blend until you achieve a thick and smooth consistency.
Add the probiotics, and blend for a few seconds, just long enough for the probiotics to blend in.
Transfer the mixture to a nut bag, or a cheese cloth pouch.
Place the nut bag in a container, making sure the bottom of the bag does not touch the bottom of the container. We don’t want the liquid that drips down to be re-absorbed.
Place in a warm and dark place (I place it in a cupboard), for 24-72 hours. Each day try and squeeze out some liquid then place back in the cupboard.
I found the perfect tanginess after 48 hours. I would suggest you taste it after 24 hours until you achieve your preferred taste.
After your desired time, place the container in the fridge for 24 hours. Store leftover in the fridge.