Low Carb Dairy Free Cream Cheese

600px-NCI_cream_cheese_bagel

 

Who doesn’t like cream cheese?  Well, I guess there are a lot of people who don’t or actually can’t have it due to the dairy.  below is a great alternative to dairy cream cheese.

Ingredients

2 CUPS RAW CASHEWS or Almonds, SOAKED IN 4 CUPS COLD WATER FOR AT LEAST 8-12 HOURS

20 BILLION ORGANISMS PROBIOTICS
1 TABLESPOON WATER
1 TABLESPOON LEMON JUICE
1/2 TEASPOON SALT
1/4 TEASPOON CREAM OF TARTAR

After the nut meats have soaked for at least 8 hours, drain them and place in the food processor or high speed blender.
Blend until smooth, scraping down the sides a few times. If you need to, add a small amount of water to get it smooth, but try to do so with as little water as possible. The texture is key here, get it as smooth as you possibly can. A high speed blender with a twister jar is best. Dissolve the probiotics in 1 tablespoon warm (not hot) water and mix into the cashew mixture.
Line a fine mesh strainer set inside a bowl with cheesecloth, and scrape the Nut mixture into it. Wrap the cheesecloth around and cover with a kitchen towel.
Allow to culture at room temperature for at least 12 hours. It will continue to get more tart the longer you leave it. I tend to leave it for about 15 hours-17 hours. You can taste it throughout the process and call it done when you like the taste.
After it is cultured to your liking, transfer the cheese to a bowl and stir in the lemon juice, salt and cream of tarter.
Store refrigerated in a glass jar for up to one week.

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