Speedy Cashew Cream Cheese

Instructions

1. Place cashews in a bowl and cover with cold water. Cover and refrigerate for 8-12 hours*. If you can’t get to them right away, drain, store in an airtight container. They will keep refrigerated for 24-36 hours.

2. Once soaked, drain cashews thoroughly and add to food processor. Add crushed garlic, garlic powder, lemon zest, lemon juice, water, nutritional yeast, salt and olive oil. Add the vegan probiotic powder now if using.

3. Process until very creamy and smooth, scraping down sides as needed. Then taste and adjust seasonings as needed, adding more lemon zest for tartness, nutritional yeast for cheesiness, garlic for zing, or salt for flavour and balance.

4. Serving suggestion a: place a fine mesh strainer (or colander) over a large mixing bowl, and lay down two layers of cheesecloth (or a clean, fine, absorbent towel). Use a spatula to scoop all cheese over the cheesecloth, then gather the corners and twist the top gently to form the cheese into a “disc.” Secure with a rubber band. Place in refrigerator to set for at least 6 hours, preferably 12, or until excess moisture has been wicked away, and it holds its form when released from the cheesecloth. Unwrap from cheesecloth and gently invert onto a serving platter. Reform with hands or cheesecloth as needed, then coat with chopped herbs and a bit more lemon zest (optional). It is fragile, so handle gently.

5. Serving suggestion b (easiest): place cheese mixture into a container of your choice – preferably a non-stick container – and place in the freezer for about half an hour to firm up a little, then place it back in the fridge. Gently ease out – you might have to reform if you want to coat it with chopped herbs. Otherwise just spoon it out in portions as needed.