OK, So admittedly this is one of the more “involved” vegan recipes. The kind that is off putting to the average consumer.
Stay with me. It is sooo worth it.
I feel like almost all vegans have *tried* vegan cream cheese. Theres a lot of options on the market, my favorite being Tofutti and Kite Hill. (ohhh Kite Hill, How I love you)
The best brand *:cough*Kite Hill*cough* are costly, depending on where you live, a tub can set you back 5-10$… and Kite Hill, I don’t blame you, charge as much as you want, you are winning the vegan cheese market in my mind.
This recipe is my Kite Hill remake. Its not *exactly* the same, but I find it delicious.
Are you ready, for creamy dreamy, tangy goodness? With added probiotics to boot?
Step 1: Get 1 cup of almonds and soak them overnight in at least 2 cups of water.
Step 2: Skin the almonds. Arent you glad your plant based and step two isn’t “skin the chicken/piglet/deer/whatever”. To skin the almonds I simply toss them in boiling water for a minute or so, generally they float when they are good and ready. The heat makes them literally squeeze out of their skins. Watch out! I have shot many almonds across the room this way. A safer way is to take the drained, boiled almonds, place them on a cutting board, cover with a towel and rub back and forth. Viola! you’ll be left with a pile of skins.
I imagine you can dry these and blend them for baking? let me know guys!
excuse the left over almond pulp on the blade attachment, i had just made milk and hadn’t cleaned that part.
Step 3: Blend, until you have some grainy almond meal, add a pinch of salt and some Soy Whey from your strained yogurt, some rejuvelac, Some raw probiotic sauerkraut juice, or some water and a probiotic capsule, blend until you have a creamy cream cheese consistency.
Step 4: leave it alone! Cover your glass bowl with a tea towel and let it sit for 2 days, it will start to taste like a fermented dairy product pretty quickly.
And there you have it! Fermented vegan cream cheese.