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Ingredients
- Sweet Cashew Cream Cheese:
- 2 cups raw cashews, soaked in water for 3 to 8 hours and drained
- 1/2 cup water
- 2 tablespoons plain nondairy yogurt, homemade or store-bought
- Pinch salt
- For Lox Cream Cheese:
- 8 oz. cream cheese
- 1 finely torn sheet of nori
- 1/2 roughly chopped roasted red bell pepper
- 1/2 teaspoon salt
- A few drops liquid smoke
Preparation
Step 1
1. Process the ingredients.
Combine the ingredients in a blender and process until smooth and creamy, stopping occasionally to scrape down the sides of the blender jar as necessary.
2. Culture the cheese.
Transfer the mixture to a clean glass bowl or container, cover, and let rest at room temperature for 24 to 48 hours, depending on the temperature of the room and how sharp a flavor you want. For use in cheesecakes that will be sweetened, allowing it to culture for a full 48 hours will achieve a tanginess that is offset nicely by the sweetener. Cover and store in the refrigerator. It will get firmer as it chills.
For Lox and Cream Cheese
In a food processor, combine cream cheese, nori, roasted red bell pepper, salt and liquid smoke. Process until combined. Enjoy on a bagel.