Description
Discover the deliciousness of Keto Low-Carb Cream Cheese. This vegan alternative offers the same texture and tanginess as dairy cream cheese.
Ingredients
Scale
2 cups raw cashews (or raw almonds) soaked overnight in filtered water
2 tablespoons coconut yogurt (see notes)
1/2 teaspoon sea salt (plus more to taste)
Filtered water as needed to blend
Instructions
- Sterilize all the equipment you intend to use including inside the mixer bowl, spoons, etc. Sterilize the glass container to be used to store the cream cheese. Set aside.
- Place nuts in bowl and cover with boiling water.
- Cover and refrigerator for 24 hours.
- Drain water from soaked cashews.
- Place cashews in blender or food processor and blend until smooth. It can take some time.
- Stop to scrape down the sides as often as needed; you can add water as needed to make it smooth. Add the yogurt, pulse more to mix.
- Transfer mixture to your glass jar. Cover.
- Let sit out at room temperature for 24 hours. (If your house is air-conditioned in the summer, put the glass jar in the oven with the light on to keep it a room temp.
- When done, add salt. Store in the refrigerator for up to 1 week.
Notes
- In following the Keto diet or low-carb lifestyle you are able to enjoy dairy products. But if you’re looking to improve your heart health, it’s worth substituting some of those dairy products with vegetarian versions like this cream cheese.
- The nutritional value of this recipe is based on the Keto version and is approximate. One serving offers 4 net carbs.
- (Note: The nutritional information provided is a courtesy and is approximate only. We cannot guarantee the nutritional accuracy of any recipe on this site. We cannot know what brands you use or how accurately you follow the recipe or what you like to add creatively to the dish. Use the information as a general guideline only.)
- Here are some tips for making this delicious vegan cheese:
- You can use any coconut yogurt of choice. Just be sure to check the net carbs on the nutritional label before purchasing.
- When you are letting the cheese sit out to develop the tanginess, I usually don’t wait 24 hours. Taste the cheese occasionally. The longer the cheese sits out the tangier it becomes. If left too long the cheese will taste more like yogurt than cream cheese.
- This recipe makes cultured cashew cream cheese with a texture more like “whipped” dairy cream cheese. For a firmer texture like block cream cheese, press out some of the liquid from the cheese. Do this by placing a cheesecloth in a sieve over a bowl. Place the cream cheese in the cheesecloth. Place the cheese in the refrigerator for 24 hours, allowing more liquid to drain from the cheese.
- Prep Time: 24 hours
- Category: KETO LOW-CARB
- Method: Resting
- Cuisine: BREAKFAST, LUNCH, BRUNCH, DINNER
Nutrition
- Serving Size: 1 ounce
- Calories: 90
- Sugar: 1
- Sodium: 10
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 1
- Protein: 3
- Cholesterol: 0
