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!
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.