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Cashew Cream Cheese (From Artisan Vegan Cheese)

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“From genius chef Miyoko Schinner, author of Artisan Vegan Cheese comes this basic recipe for cream cheese. Ideal for use in cheese cakes or as a sub for anything calling for cream cheese or mascarpone. To make a block cheese, after culturing, line a sieve with cheese cloth and put a weight on top. Allow to drain for 24 hours.”
READY IN:
48hrs 15mins
SERVES:
1
YIELD:
2 Cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Put everything in a high-speed blender or food processor and process until smooth and creamy.
  2. Transfer to a glass bowl, cover and allow to sit out at room temperature for 24-48 hours. (48 hours if using for a cheesecake.).
  3. Cover and refrigerate. Will keep for two weeks in the fridge or 4 months in the freezer.

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