Recipe · Fermented Cashew Cream Cheese

Vegan cheeze!

If you’re passionate about having a healthy lifestyle, there may be times that you can’t help but miss the delicious taste of cheese. Raw nut cheeses are a wonderful alternative since they are 100% dairy-free.

With some nuts, lemon juice, sea salt, and nutritional yeast, you can end up with really delicious cream cheese, that tastes as good as the regular stuff we are used to. Add some miso in it, and you’ve got a fermented nut cheese that provides you with the healthy bacteria we all look for probiotics!

Orion’s favorite cream cheese

Fermented Cashew Cream Cheese!

This is a very easy recipe that you can use on toasts, as a dip, on a pizza, in a sandwich, or even in a baked potato. This cheese can also be used in a raw cheesecake recipe. All you need is a blender.


  • 2 cups of raw organic cashew nuts
  • ¾ cup of spring water
  • 1 ½ tablespoon of Miso
  • the juice of ½ lemon
  • 1 teaspoon of se salt
  • 1 ½ teaspoon of melted coconut oil
  • 1 tablespoon (or more) of nutritional yeast

This recipe is done in 2 steps since we need to let it ferment. First, soak the nuts in a bowl with spring water, for 4-6 hours. Then, rinse them and throw out the water.

Put the nuts in the blender, with ¾ cup of water and the Miso. Mix until very smooth. Pour the mixture in a bowl. Place saran wrap on to of it, making sure there is no air in it.

Let it ferment 12 hours, on the counter. If you do not want to ferment it all night…because you want to eat it right away, it’s not a problem. Just skip this part and just blend all the ingredients together.

Then, add the lemon juice, sea salt, coconut oil, and nutritional yeast. Mix well with a spoon. You can also add herbs, like oregano, basil or rosemary.

You can keep it in the refrigerator for about a week or so, in a container.

Recipe · Fermented Cashew Cream Cheese was last modified: December 21st, 2020 by Orion