Decadent Homemade Raw Cashew Cream Cheese

The first time I tasted cashew cream cheese, I was skeptical. Could a nut-based spread truly replicate the tangy, creamy delight of traditional cream cheese? I tentatively dipped a celery stick in, and my skepticism vanished. The smooth texture, the subtle tang, and the surprisingly cheesy flavor were utterly captivating. It brought me back to childhood breakfasts with bagels and cream cheese, but with a healthier, plant-based twist. Since then, I’ve been experimenting, refining, and perfecting my own recipe, which I’m excited to share with you today.

Recipe Overview

• Prep Time: 15 minutes (plus soaking time)
• Cook Time: 6-12 hours (fermentation)
• Total Time: 24 hours
• Yields: 12 oz
• Serves: 12
• Dietary Type: Vegan, Gluten-Free, Dairy-Free

Ingredients

• 2 cups raw cashews
• 2 teaspoons unpasteurized miso
• ⅛ cup lemon juice
• 3 tablespoons olive oil
• 1 teaspoon salt

Equipment Needed

• Food processor
• 1-quart canning jar
• Cheesecloth
• Rubber band
• Juicer (optional)

Instructions

1. Begin by soaking the cashews for 4-12 hours. This step is crucial for softening the cashews, allowing for a smoother and creamier final product. I prefer soaking overnight for the best results.
2. After soaking, thoroughly drain the cashews, rinse them under cold water, and drain again. Rinsing removes any excess phytic acid and helps to improve the flavor.
3. Place the drained cashews into a food processor. Add the miso and just enough filtered water to barely cover the cashews.
4. Pulse the mixture until small chunks form. Be careful not to over-process at this stage. You’re aiming for a texture resembling cottage cheese, not a completely smooth paste.
5. Pour the mixture into a 1-quart canning jar and cover the opening with a piece of cheesecloth secured with a rubber band. This allows the mixture to breathe while protecting it from contaminants.
6. Place the jar in a warm location for 6-12 hours to ferment. Ideal spots include above the refrigerator, near a warm stove, or in a dehydrator set at 90 degrees Fahrenheit. Avoid fermenting for longer than 12 hours to prevent the cashews from becoming rancid. The fermentation process is what gives the cheese its characteristic tangy flavor.
7. After fermentation, drain any liquid from the mixture by straining it through cheesecloth.
8. Optional Step: For a smoother, more refined texture, put the drained mixture through a juicer using the blank attachment (homogenizing screen). Alternatively, you can collect both the “liquid” and “pulp” fractions.
9. Return the juiced mixture (or the drained, fermented mixture if you skipped the juicing step) to the food processor. Add the lemon juice, olive oil, and salt.
10. Process until smooth, adding a few tablespoons of filtered water if needed to achieve a creamier consistency. Taste and adjust seasonings as desired.
11. Transfer the finished raw cashew cream cheese to an airtight container and keep refrigerated.

Expert Tips & Tricks

• Soaking Time is Key: Don’t skimp on the soaking time. Well-soaked cashews blend into a much smoother cream.
• Water Control: Add water sparingly during the blending process. Too much water will result in a runny cheese.
• Fermentation Location: A consistent warm temperature is essential for successful fermentation. If you don’t have a dehydrator, try placing the jar in your oven with only the light on.
• Flavor Enhancements: Experiment with adding fresh herbs like dill, chives, or garlic for added flavor.
• Juicer Option: The juicing step isn’t essential, but it noticeably improves the texture. If you don’t have a juicer, simply blend the mixture very thoroughly in the food processor.

Serving & Storage Suggestions

Serve this delightful raw cashew cream cheese chilled. It’s wonderful as a spread on crackers, bagels, or toast. It can also be used as a dip for raw vegetables or as a base for vegan cheesecakes and other desserts. Store leftovers in an airtight container in the refrigerator for up to 5 days. I don’t recommend freezing this cream cheese, as it can affect the texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	163.4 kcal	N/A
Calories from Fat	126 g	77%
Total Fat	14 g	21%
Saturated Fat	2.6 g	12%
Cholesterol	0 mg	0%
Sodium	374.4 mg	15%
Total Carbohydrate	7.9 g	2%
Dietary Fiber	0.7 g	2%
Sugars	1.3 g	5%
Protein	3.6 g	7%

Variations & Substitutions

• Garlic & Herb Cream Cheese: Add minced garlic, chopped chives, and fresh dill to the final mixture for a flavorful twist.
• Spicy Cream Cheese: Incorporate a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
• Sweet Cream Cheese: Blend in a touch of maple syrup or agave nectar for a sweeter spread, perfect for bagels or desserts.
• Nut-Free Version: While the base is cashews, for a nut-free option, try using soaked sunflower seeds or pumpkin seeds in place of the cashews. The texture and flavor will be different, but still delicious!
• Miso Alternatives: If you can’t find unpasteurized miso, try using a small amount of nutritional yeast and a splash of tamari for a similar umami flavor.

FAQs (Frequently Asked Questions)

Q: Why do I need to soak the cashews?
A: Soaking the cashews softens them, making them easier to blend into a smooth and creamy texture. It also helps to remove phytic acid, which can inhibit nutrient absorption.

Q: What is the purpose of fermentation?
A: Fermentation adds a tangy, cheese-like flavor to the cashew cream cheese. It also helps to thicken the mixture.

Q: Can I skip the fermentation step?
A: While you can skip fermentation, the final product will lack the characteristic tang. If you skip it, consider adding a bit more lemon juice for flavor.

Q: How long does this cream cheese last in the refrigerator?
A: Properly stored in an airtight container, this cashew cream cheese will last for up to 5 days in the refrigerator.

Q: What if my cashew cream cheese is too runny?
A: If your cream cheese is too runny, try draining off any excess liquid through cheesecloth. You can also add a tablespoon of tapioca starch to thicken it.

Final Thoughts

I wholeheartedly encourage you to try making this raw cashew cream cheese. It’s a surprisingly simple process with incredibly rewarding results. The creamy texture and tangy flavor will impress even the most skeptical of palates. Once you’ve mastered the basic recipe, feel free to experiment with different flavor combinations to create your own signature spread. I’d love to hear your feedback and any creative twists you come up with! Serve it alongside some freshly baked bread or homemade crackers for the ultimate plant-based treat.