cashew cream cheese
prep time
cook time
total time
  • 1 cup raw cashews (soaked overnight in water)
  • 1 tablespoon lemon juice
  • 1 teaspoon salt (use something nice not just ordinary cooking or table salt.)
  • ½ teaspoon pepper (freshly ground)
  • 10 drops truffle oil (I used white truffle oil)
  • 3 capsules of non dairy probiotics (I used Ethical Nutrients Inner Health Plus Dairy Free)
  1. Soak the cashews overnight and then drain.
  2. Put the cashews into the blender and add a teaspoon of water. Blend and add only barely enough water to get the paste moving. You don't want to make it wet, the idea is to get a smooth paste that is as thick as possible, not a liquid.
  3. Once the paste is smooth add the contents of the three capsules (open them and tip the powder in!) and blend.
  4. Put the paste into a bowl, cover and allow to culture at room temperature for 2-3 days. Smell/taste it occasionally to see how it is going.
  5. When it is ready add the seasonings to taste. Start slowly, you can always add more, but taking away seasoning is a bit tricky. I've given some suggested amounts, but start with half of those and add, mix and taste until you like it.
  6. Put into a jar and pour a layer of olive oil on top and keep in the refrigerator.
  7. Chill and serve with biscuits, bread, on toast, in roasted potatoes or mixed through pasta.
You can add many things to this cheese, herbs would be good, I've also used dried porcini mushrooms mixed in. Experiment with the flavours you like.
Recipe by quinces and kale at