While there may not be a substitute for real cream cheese, this comes pretty close. Culturing the puree gives it the cheesy tang that we all know and love. A good schmear on some seeded crackers with lox and chives has all the flavors of the bagel shop favorite, with added crunch.
Prep Time: 5 minutes, plus 12–18 hours to culture Cook Time: None Makes: about 1¼ cups (300 ml)
2 cups (220 g) raw cashews, soaked in
4 cups (950 ml) cold water for at least 8–12 hours
20 billion organisms probiotics, about
½ teaspoon
1 tablespoon (15 ml) water
1 tablespoon (15 ml) lemon juice
½ teaspoon salt
¼ teaspoon cream of tartar
After the cashews have soaked for at least 8 hours, drain them and place in a food processor or high-speed blender. Blend until smooth, scraping down the sides a few times. If you need to add a bit of water to get it smooth, do so, but try to add as little as possible.
Dissolve the probiotics in 1 tablespoon (15 ml) warm (not hot) water and mix into the cashew mixture.
Line a fine mesh strainer with cheesecloth and scrape the cashew mixture into it. Wrap the cheesecloth around it and cover with a clean kitchen towel.
Allow to culture at room temperature for at least 12, and up to 18, hours. It will get more tart the longer you leave it. Once it is cultured to your liking, transfer to a bowl and stir in the lemon juice, salt and cream of tartar. Store refrigerated in a glass jar for up to one week.
Bubbe’s tip: I know how you love those fancy cream cheeses from the bagel shop, bubula. Make them at home! Just add chives, veggies or garlic and herbs when you mix in the lemon juice.