So I looked around my kitchen for fresh cultures in foods I made regularly and kept on hand. But worst of all, the flavor was just off to me. The capsules were unpredictable, slow to culture, and sometimes failed. Since I read that probiotic capsules worked as a culture, I decided to give them a try. But maybe there was a more hassle-free and less time-consuming way than making rejuvelac from scratch? □ Probiotic capsules I wasn't willing to give up that legitimate flavor. I hung in making rejuvelac for years and just skipped the cream cheese when I didn't have time to make the culture.īut as vegan foods became more popular and a variety of ways to make plant-based cheese started popping up, it sparked a new interest for me. Making it is an art, but the reward is that cheese made from it has a convincing cheesy flavor and gut-friendly probiotics. The liquid from fermented wheat makes a fine culture called rejuvelac. That's because the recipe started with a week-long process of sprouting and fermenting wheat berries. This yogurt-cultured cashew cheese is so much simpler than the homemade dairy-free alternatives I used to make 20 years ago. It's been a journey getting there! In case you're curious about some of the other methods I used and some of the failures along the way, here's a synopsis. This tried-and-true fermented vegan cream cheese recipe owes its spot-on flavor to the fact that it's cultured with Homemade Coconut Yogurt. Cashew cheese is ready when tangy and expanded with a fluffy texture.Check temperature and stir in coconut yogurt.Blend cashews to a smooth, silky consistency.NO nutritional yeast, vinegar, miso, or coconut oil.Then you can check it for sourness throughout the day and up to 36 hours total. That way, you get your first 12 hours in while sleeping. Start your fermentation and set it out before bed. Unlike recipes made with apple cider vinegar, miso, or nutritional yeast, this 3-ingredient cultured cashew cream cheese truly tastes like the real thing. Simply the best-tasting, spreadable dairy cream cheese substitute, it's delicious in sweet or savory recipes alike. Srsly now.This vegan cultured cashew cream cheese recipe ferments at room temperature in a covered bowl with only two ingredients. If you are a clever vegan or just a general cashew sauce lover and you already do something amazing with cashew sauce that I have not thought of, I am expecting a full report in the comments. That’s 5 minute cashew sauce, my friends! ![]() NOTHING – because it tastes really yummy as-is □.Sugar! (remove the savory elements of garlic and salt // replace with sweet stuff like peanut butter, sugar, cocoa, vanilla… BRB gotta go try that). ![]() Things you could add to the sauce / excuses for eating this sauce 24/7/365: I love mine so much that I wrote a full post showing off 12 magical ways that I use my food processor. Speaking of food processor, do you have one? YOU NEED ONE. Remember creamy spinach sweet potato noodles with cashew sauce? That was my first encounter with this magic, and fortunately the way I wrote that recipe left me with a little bit of extra cashew sauce for the fridge, so I’ve had plenty of opportunity to make use of this deliciousness over the last week. Super hard work, but someone’s gotta do it.Īnd with the push of a button on your food processor, just like that, you have a sauce that can serve many purposes ranging from a simple creamy pasta sauce, to vegan nacho-cheese-esque sauce, to an alternative sour cream drizzle, to a spicy dip for chips ♥️, to a direct spoon to mouth situation. So when the internet started teaching me that this was a thing – cashews? in a sauce? – even as a dairy lover, I became totally enchanted by the idea of something so creamy and wonderful being nothing more than simple CASHEWS. ![]() Soooo, like, why are we still here right now?įlip back through a few posts and you will see the blazing truth: I like dairy-based cream sauces a lot. This is a luscious vegan cashew sauce that can sub for just about anything thick and creamy and dairy-based that you might need in a recipe… and it can be made in five minutes. Wait, not vegan? Me neither. CARRY ON EVERYONE. That right there is a big bowl of wonderful that is going to change your vegan life.
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