Easy Vegan Cream Cheese

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Just a Grabbing a Few Things

Keeping our cupboards stocked with fresh nutritious foods can be quite the challenge for a full time RVer.  From time to time we find ourselves in a remote area where healthy buying choices is really not an option.

Frank and I are forever fine tuning our tiny space functionality, and food storage is no exception.  We keep quite a few vegetarian staples on hand, and have learned over time which basic ingredients we simply cannot be without.

Photo by Kafeel Ahmed from Pexels

Nutritious raw nuts is at the top of our list, and varieties can be easily used interchangeably for recipes.  There is always a fresh supply of nuts on hand around here for things such as; Homemade nut milks, hummus, and fresh fermented nut cheese.

If you’ve been a full timer for any length of time I think you can relate when I say that refrigerator space is prime real estate.  With that said, thinking of  ways to minimize how much goes in before hitting the road always takes a bit of planning.

Fresh fermented nut cheese is easily made, and can be fermented in a tucked away corner of the RV.  There is no need to worry about loading up the fridge before heading out to boondock, because it can be easily made anytime.

Supplies
  • 1 3/4 C raw cashews
  • Filtered water
  • 1 Tbs raw sauerkraut juice or rejuvelac
  • Salt to taste
  • Olive oil (about 1/4 cup
  • Cheese cloth
  • Pint size wide mouth mason jar
  • High powered blender

*Raw kombucha, Cider vinegar, or any raw ferment liquid will work.

Method
  1. Soak cashews in filtered water overnight
  2. Rinse cashews well and place in blender with live sauerkraut juice and begin chopping.
  3. Slowly add filtered water a little at a time and blend (stopping occasionally to scrape down) just until mixture is smooth and creamy.
  4. Transfer mixture to mason jar using a canning funnel.  In order to prevent molding entire rim and interior of jar above mixture must be free of debris.  Leave about 2″ of head space.
  5. Gently pour olive oil over all exposed cheese mixture just until it forms a seal across the top.  Cheese mixture should be completely submerged.
  6. Cover jar with cheesecloth and secure with a rubber band or string.  Place in a cupboard undisturbed for 2-3 days.
  7. Once the cheese has “puffed-up” an inch or so fermentation has taken place. Remove cheesecloth and stir oil into your yummy cheese.
  8. Sprinkle a bit of salt on top, (which will pull out some of the moisture) and allow to sit for about 30 minutes.
  9. Stir in salt, and allow to sit another 15-20 minutes. Stir well.
  10. Continue air dry/stir process, or use air forced food dehydrator to remove excess moisture.
  11. Cover and refrigerate overnight.
Store

Refrigerate in a tightly covered container for up to 2 weeks.


Variations

  • Stir in freshly chopped chives and refrigerate overnight
  • Stir in chopped roasted garlic and refrigerate overnight

This cheese pairs well with rice cakes, water crackers or with a touch of jam on toast.

Adapted from Ann Wigmore’s famous “seed cheese” recipe, and can be made from raw sunflower seed kernels, almonds, or most any nut of your choosing for unique flavor varieties.

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