Cultured Cashew Cream Cheese

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I can’t believe I’m making this cultured cashew cream cheese, a vegan cheese spread, and I also can’t believe how well it came out, since it was my first try at plant-based cheese. But you’ll see—it even passes the bagel test. Made with soaked raw cashews, fermented until tangy, this spread is wonderfully creamy and tasty.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Updated on January 16, 2024
1
cultured cashew cream cheese in glass jar with locking lid on countertop next to bagel with vegan cream cheese, vegan lox, capers, and red onion slivers
Prep Time:
15 mins
Soak Time:
8 hrs
Chill Time:
1 hr
Additional Time:
8 hrs
Total Time:
17 hrs 15 mins
Servings:
8
Jump to Nutrition Facts

This probably won’t come as much of a shock, but I’m not a vegan. Not even close. But, I am a huge fan of delicious things to eat — and after a recent visit to a local eatery where I enjoyed a very tasty cultured cashew spread, I decided to try my hand at making a plant-based cheese. I know, I’m as shocked as anyone, but for a novice, I thought this turned out very well. 

While the exact ingredients and amounts vary from vegan to vegan, the method is simple. Once we mix our cashew cream with the active culture yogurt, all we have to do is wait. People who aren’t in a rush like to leave it on the counter for a few days, while others use a little heat to hurry things up. But either way, once your “cheese” is as tangy and fermented as you like, it’s ready to season and store in the fridge. Enjoy!

More recipes: Try the latest and greatest recipes from Chef John!

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Ingredients

Original recipe (1X) yields 8 servings

  • 2 cups raw cashews

  • 1/2 teaspoon fine sea salt

  • 1 tablespoon nutritional yeast

  • 1 tablespoon apple cider vinegar

  • 3 tablespoons plain cashewmilk yogurt

  • 1/4 cup water, or as needed

Directions

  1. Place cashews in a bowl with enough cold water to cover, and soak cashews overnight or up to 24 hours.

  2. Drain, and add nuts to a blender, along with sea salt, nutritional yeast, vinegar, cashew yogurt, and water. Blend on high until very smooth.

  3. Transfer into a sterilized glass container (See Note), and let ferment in a warm spot for 8 to 24 hours, or until the mixture is as tangy and fermented as you want.

  4. This can be done at room temperature, which will take longer, or wrapped in a heating pad set on low (about 90 degrees F (32 degrees C)), which will speed up the process. 

  5. Check, stir, and taste mixture a few times during the process to monitor its progress.

  6. Once the mixture has fermented as long as you want, season with salt to taste. At this point, additional flavoring can be added such as garlic, herbs, or spices.

  7. Chill before serving, at least 1 hour. For best results, refrigerate for 24 to 48 hours to let the flavors develop even more.

    cultured cashew cream cheese in glass jar with locking lid on countertop next to bagel with vegan cream cheese, vegan lox, capers, and red onion slivers

    John Mitzewich

    From the Editor:

    To prevent rogue bacteria from taking over the fermentation process, use very clean tools. A dishwasher set to sanitize might be adequate for cleaning the spoon and blender you use, but the fermentation container and lid should be sterilized. Here are 3 easy methods for sterilizing:

    • Fill a bowl with boiling water to the brim; immerse container and lid. Let sit for 10 minutes. Drain and air dry.
    • Wash and rinse container and lid; air dry. Place the container and lid in the oven at 200 degrees F (95 degrees C) for 10 minutes. 
    • Dilute 1 teaspoon bleach in 3 1/2 quarts water. Immerse and soak equipment for 5 minutes. Rinse thoroughly with hot water. Air dry. Cover until ready to use to avoid recontamination.

Nutrition Facts (per serving)

201 Calories
15g Fat
12g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 201
% Daily Value *
Total Fat 15g 19%
Saturated Fat 3g 14%
Cholesterol 2mg 1%
Sodium 157mg 7%
Total Carbohydrate 12g 4%
Dietary Fiber 1g 5%
Total Sugars 4g
Protein 8g 16%
Vitamin C 0mg 0%
Calcium 65mg 5%
Iron 2mg 12%
Potassium 292mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.