Cultured Cream Cheese – Two Flavours

Now that I’m back working at home, I’m saving time not driving or getting ready in the morning.  So, there is a bit more time for food prep and cooking.  This extra time also really helps make my running more consistent and I am seeing improvement in my times since taking a lot of time off of running.

I didn’t try regular cream cheese until my late teens when I worked at Tim Hortons.  I love it but not necessarily the ingredients in it.  I decided to take a look at some of my favourite brands of non-dairy cream cheese and make my own.  We are now only shopping once every 3 or more weeks, so it makes sense to make use of whatever pantry staples we already have. I can’t stop eating these cream cheese with freshly baked crackers!

This recipe takes about 5-7 days to make because I like to use cultured cashew cheese.  There is only a small time commitment each day (approximately 2-5 minutes), but it is just over a few days. I think it is worth it!  You can try it without cultured cashew cheese and tell me how it turns out.

You can make both versions using the 2 cups of cashew cheese, or make one large batch (just double the seasoning recipe)

The recipe will not firm up until it sits in the fridge.  So, when you first try the recipe, it will be more like a soft spread.  The coconut oil will solidify once in the fridge and will firm up the cheese.

Makes 2 cups.


INGREDIENTS

Base

Sharp Cheddar Cream Cheese Seasoning

  • 1/2 of the recipe cultured cashew cheese (1 cup)
  • 2 tablespoons nutritional yeast
  • 1 teaspoon fresh lemon juice
  • 3/4 teaspoon mustard powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 teaspoon coconut oil
  • salt and pepper, to taste

Lemon Dill Cream Cheese Seasoning

  • 1/2 of the recipe cultured cashew cheese (1 cup)
  • 1 tablespoon nutritional yeast
  • 1/8 teaspoon mustard powder
  • 1 tablespoon (or more for really dilly!) dried dill
  • 1 tablespoon fresh lemon juice (or more if you like it tangier)
  • 1/4 teaspoon onion powder
  • 1 teaspoon coconut oil
  • salt and pepper, to taste

DIRECTIONS

  1. Make the cultured cheese recipe (takes 5-7 days)
  2. Divide mixture in two – 1 cup each
  3. In a blender, mix all of the ingredients found in one of the seasoning recipes above (or use the entire 2 cups and double the seasoning recipe).  Season to taste.
  4. Refrigerate for 12 hours.

 

Published by

Running with Veggies

I'm a plant-based distance runner and mother of two young girls. I enjoy making healthy recipes and experimenting with food. I also love to garden, so you will see many seasonal recipes that use what is currently growing in my backyard. I have a HBSc. in Nutrition and a Doctorate in Education and this background provides me with the skills necessary to pursue my passion - educating others on healthy eating. I don't count calories, so you won't find any nutritional information in my recipes. However, I strive to make each recipe healthy enough to fuel you and your family through the day.

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