Makes 1 1.2 cups
1 1/2 cups raw cashews, soaked in water for 6 hours
1/2 teaspoon probiotic powder
2 tablespoons melted coconut oil
1 teaspoon fresh lemon juice
1/2 teaspoon cane sugar (optional)
1/2 teaspoon sea salt
- Drain and rinse the soaked cashews.
- In a blender, combine the cashews, 3/4 cup water, and the probiotic powder and blend on high speed until super smooth. Test for smoothness by rubbing a bit of the mixture between your thumb and index finger – you should not feel any grittiness.
- Line a strainer with a few layers of cheesecloth or a nut milk bag and set it over a bowl. Pour the blended cashews into the cheesecloth. Pull up and twist the ends of the cheese cloth together so it is somewhat tight around the cashew mixture. Set aside to ferment for 24 hours. Pick a warm place, like inside your oven with the light on or on top of your refrigerator, to further promote fermentation.
- Transfer the fermented cashew mixture to a food processor, add the coconut oil, lemon juice, cane sugar, and salt, and process until combined and smooth. Transfer the cream cheese to an airtight container and store in the fridge for up to 1 month. It will thicken once refrigerated.