Cashew Cream Cheese
Aug. 3rd, 2013 06:46 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverland posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
creative_cooksCashew Cream Cheese
2 cups raw cashews, soaked in water for 8 hours and drained
½ cup water
2 tablespoons plain, unsweetened nondairy yogurt (preferably homemade)
Pinch salt
Process the ingredients: Put the cashews, water, nondairy yogurt and salt in a blender. Process until smooth and creamy, occasionally stopping to scrape down the blender jar and move the mixture toward the blades.
Culture the cheese: Transfer to a clean glass container, cover and let rest at room temperature for 24 to 48 hours, depending on how sharp a flavor you want and the ambient temperature (culturing will proceed more quickly at warmer temperatures). For use in cheesecakes that will be sweetened, allowing it to culture for a full 48 hours will create a tanginess that will nicely complement the sweetener.
Cover and refrigerate.
The cheese will get firmer as it chills.
Makes about 1 pound (about 2 cups)
Note: Stored in a covered container, cashew cream cheese will keep for about 2 weeks in the refrigerator or 4 months in the freezer.
2 cups raw cashews, soaked in water for 8 hours and drained
½ cup water
2 tablespoons plain, unsweetened nondairy yogurt (preferably homemade)
Pinch salt
Process the ingredients: Put the cashews, water, nondairy yogurt and salt in a blender. Process until smooth and creamy, occasionally stopping to scrape down the blender jar and move the mixture toward the blades.
Culture the cheese: Transfer to a clean glass container, cover and let rest at room temperature for 24 to 48 hours, depending on how sharp a flavor you want and the ambient temperature (culturing will proceed more quickly at warmer temperatures). For use in cheesecakes that will be sweetened, allowing it to culture for a full 48 hours will create a tanginess that will nicely complement the sweetener.
Cover and refrigerate.
The cheese will get firmer as it chills.
Makes about 1 pound (about 2 cups)
Note: Stored in a covered container, cashew cream cheese will keep for about 2 weeks in the refrigerator or 4 months in the freezer.
