CASHEW CREAM CHEESE (FROM ARTISAN VEGAN CHEESE)
From genius chef Miyoko Schinner, author of Artisan Vegan Cheese comes this basic recipe for cream cheese. Ideal for use in cheese cakes or as a sub for anything calling for cream cheese or mascarpone. To make a block cheese, after culturing, line a sieve with cheese cloth and put a weight on top. Allow to drain for 24 hours.
Provided by Wish I Could Cook
Categories Spreads
Time P2DT15m
Yield 2 Cups, 1 serving(s)
Number Of Ingredients 4
Steps:
- Put everything in a high-speed blender or food processor and process until smooth and creamy.
- Transfer to a glass bowl, cover and allow to sit out at room temperature for 24-48 hours. (48 hours if using for a cheesecake.).
- Cover and refrigerate. Will keep for two weeks in the fridge or 4 months in the freezer.
Nutrition Facts : Calories 1590.7, Fat 128, SaturatedFat 25.7, Cholesterol 3.8, Sodium 215.9, Carbohydrate 90.9, Fiber 8.2, Sugar 15.1, Protein 43
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