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Probiotic Vegan Cream Cheese

posted Oct 10, 2014, 7:02 PM by Ivy Hunter   [ updated Apr 18, 2015, 10:24 AM ]
This recipe (and the variations of this recipe listed in the PDF below) creates a creamy, delicious, fresh soft cheese like no other. Take this basic recipe with just 2 ingredients, and create over 20 types of cheese. Ferment cheese loafs, incorporate herbs and booster foods, and add flavors from fresh spices for the most exotic experience.

1 cup Macadamia nuts - soak this overnight
1 cup cashews - soak overnight in a separate container
2 capsules of probiotic supplements - the particular probiotics don't make much difference
1 cup purified water or rejuvilac

  • In a high powered blender, combine the nuts, probiotics, and purified water.
  • Blend until velvet cream texture develops.
  • Place this into a cheesecloth placed in a colander to allow excess moisture to drip off, and air circulation to penetrate & promote the probiotic development, and keep overnight in the oven with the oven light on - or in a room with a temperature of about 71 degrees overnight.
  • Three days is the best amount of time to allow the flavors to fully ripen.

This first day of fermenting the nut mixture will deliver a very mild and sour cream type of flavor and that's what I used in this recipe for the potato salad. If you keep fermenting this combination you will end up with a more cheesy scent and flavor as it ripens, as well as a creamier texture.

See this video on making green juice, because the crackers you make can be made from the pulp!
Now see me making the kale crackers using the pulp from making green juice!


Recipes from this page can also be found in these cookbooks.
Below is the PDF that contains this recipe, and over 10 variants of this recipe along with a recipe for the best vegan flax crackers to serve along with this recipe.
Ivy Hunter,
Nov 9, 2014, 2:54 PM