Vegan Cream Cheese
Vegan cream cheese is a recipe with fresh ingredients from the cheese category. Try this and other recipes from Spoonsparrow!
Ingredients
- 125 g white cabbage
- 1 tsp salt
- 350 g macadamia nuts
- 2 tbsp nutritional yeast
- dried flowers (for garnish)
Instructions
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1.
Chop the white cabbage, wash it, and blend with salt and 500 ml water in a blender. Transfer to a bowl, cover with a kitchen towel, and let ferment at room temperature for 3 days.
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2.
After 2 days, cover the macadamia nuts with water and soak overnight.
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3.
The next day, drain the nuts and strain the cabbage puree through a fine sieve. Catch the liquid under the sieve; its aroma should now resemble sauerkraut.
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4.
Measure 200 ml of this liquid and blend it finely with the drained nuts. Line a sieve with a kitchen towel, pour the resulting cabbage-nut mixture into it, tighten the towel over the mass, and press with a bowl of water to drain for 2 days at room temperature.
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5.
Mix the remaining mass in the towel with nutritional yeast, press into dessert rings, and refrigerate overnight. Before serving, gently squeeze out of the rings and roll in dried flowers for garnish.
