I use good quality probiotic pills as the culture as I always have these in my fridge, but you can also buy vegan cheese starter-culture which will do the same trick.įor this recipe – in line with the Miyoko’s cream cheese – we use water and coconut cream as the liquid for creating the cashew cream.
So this is my version of the Miyoko’s cultured vegan cream cheese and it’s super simple, healthy and delicious – just like the original.įermented cashew cream is simply cashews that have been soaked in filtered water for 3-6 hours, drained and blended with a liquid (water/plant milk/coconut cream) and then fermented for a couple of days with the aid of some cultures. I froze a whole bunch, and when I realised I was down to my final stocks I started freaking out.īut then I remembered how simple the ingredients were, and started experimenting… When they clearly weren’t selling, Woolies started clearing them out at half price and I was one of those crazy people who stocked up on it like toilet paper during a pandemic… (too soon?). The downside for us was the price – ranging from $12 AUD for the cultured butter to $18(!) for 184 grams of the cheese wheel varieties, people just weren’t forking out for it. And the whole range tastes totally ah-mazing. If you live in a country where it’s readily available – lucky you! The US product range is based on fermented cashew cream using organic, non-GMO, super clean ingredients. If you’re an Aussie like me and are familiar with the vegan dairy alternatives available in Australian supermarkets, you’ll probably remember that for a short time in 2019/20, Woolworths stocked a killer brand of vegan cultured cashew cream cheese called Miyoko’s.
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