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how to make Vegan Cream Cheese cultured with probiotics at home crema de branza vegana

Vegan Cream Cheese - cultured / with probiotics

Creamy, tangy vegan cream cheese made from cultured macadamia nuts and live probiotics. Perfect for spreading on bagels and toast — just plan ahead for the 48-hour culture time.
Prep Time 10 minutes
Cook Time 0 minutes
Fermenting time 48 hours
Total Time 48 hours 10 minutes
Choose Serving Size 6

Ingredients 

  • 2 cups macadamia nuts soaked overnight
  • ½ cup coconut milk to blend
  • 1 tsp probiotic powder from probiotic capsules
  • ½ tsp salt
  • 2 tsp lemon juice
  • 2 tsp nutritional yeast

Instructions

  • Soak the macadamia nuts overnight.
  • Discard the soaking water and add the nuts to a food processor.
  • Blend until smooth, using the coconut milk or a little water to reach a creamy texture.
  • Transfer the mixture to a bowl and add the probiotic powder. Use a non-metallic utensil to incorporate it, as metal can react with the probiotics.
  • Cover with a kitchen towel and let sit at room temperature for about 48 hours.
  • Once it's cultured, add the salt, lemon juice, and nutritional yeast, and mix again until fluffy.
  • Refrigerate before use.

Notes

Use full-fat coconut milk for a richer, creamier texture and plain, unflavored probiotic capsules. Store in an airtight container in the fridge for up to 5 days.