Cultured macadamia & cashew cream cheese

Cultured macadamia & cashew cream cheese

Aryane @ Valises & Gourmandises
This culture macadamia and cashew cream cheese will make you forget about dairy cheese! You can enjoy it plain or add your favourite flavourings. Also use it as you would regular cream cheese, either spread on a bagel or to cheese-up a nice creamy pasta sauce!
5 from 2 votes
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Prep Time 5 mins
Total Time 5 mins
Course Cheese, nut cheese
Cuisine vegan, vegetarian



  • Soak nuts in filtered water for up to 12 hours. Drain and rinse.
  • First, make sure that your hands and your instruments are perfectly clean. Add all ingredients to your blender and process until really creamy, about one minute. Use the the tamper to help things move along*
  • Transfer into a clean bowl, smooth the top and cover with a clean cloth. Leave on the counter for about 48 hours or until it has a nice cheesy smell and taste (it will be quicker in the summer and take longer in the winter).
  • Transfer to an air-tight container and store in the fridge.


I used organic soy yogurt with no added sugar
*If your blender isn't powerful, you might need to add a bit more water. The mixture should not be runny, but it's okay if it's not as thick as the final result that you're looking for. The cheese will thicken during fermentation. However if it's too runny, you can strain it with cheesecloth for a few hours.
**If you don't have macadamia nuts, just use cashews.
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