Easy Vegan Cashew Cream Cheese
Ingredients
-
2
cups
raw cashews, soaked
-
¼
cup
filtered water
-
½
tsp
sea salt
-
½
tsp
vegan probiotics
Instructions
- Soak the cashews in water overnight or for 8 hours.
- Drain and rinse the cashews, then blend them with ¼ cup of water and sea salt until smooth and creamy.
- Transfer the mixture to a glass bowl and stir in the probiotics using a plastic or wooden spoon.
- Cover the bowl and let it sit at room temperature for 36 hours to ferment.
- After fermentation, refrigerate the cream cheese, which will last up to two weeks.
Nutrition Facts (estimated)
Servings
2 cups
Calories
250
Total fat
20g
Total carbohydrates
12g
Total protein
8g
Sodium
200mg
Cholesterol
0mg
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