Cashew Cream Cheese (From Artisan Vegan Cheese)
2895 mins (prep 15, cooking 2880)
4 ingredients
2 servings
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.

Categories:  for-1-or-2 , 3-steps-or-less , food-processor~blender , nuts , equipment , appetizer , low-sodium , low-in... , time-to-make , 5-ingredients-or-less , vegan , easy , small-appliance , spreads , >-1-day , number-of-servings , vegetarian , dessert ,
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Serving Size (75.44 g)
Servings 2
Amount per Serving
Calories 9.02 Calories from Fat 4.32
% Daily Value *
Total Fat 0.48g 1.48%
Saturated Fat 0.31g 3.1%
Trans Fat 0.0 %
Cholesterol 1.92mg 1.28%
Sodium 9.17mg 0.76%
Total Carbohydrate 0.69g 0.46%
Dietary Fiber 0.0 g 0.0%
Sugars 0.69 g %
Protein 0.51g 2.05%
Vitamin A 14.64IU% Vitamin C 0.07mg%
Calcium 19.67mg% Iron 0.01mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
raw cashews, pinch salt