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Export 1 ingredients for grocery delivery
Step 1
Prepare a clean and dry glass or other nonreactive container. I use a Pyrex container. It may not be strictly required, but it's best to sterilize all of your equipment with boiling water before getting started.
Step 2
Drain the liquid off of the soaked cashews. Add them to a blender or food processor and blend until completely smooth. If you aren't used a high-powered blender, it will take several minutes for the cashews to break down and release oils in order to become a smooth mixture. Stop to scrape down the sides as needed; you can also add filtered water a tablespoon at a time if you're having trouble blending.
Step 3
Note: if your blender has warmed the mixture very much, it's best to take a break now and wait for it to cool down (we don't want to kill the yogurt cultures with heat). Then, add the yogurt and salt and pulse to combine.
Step 4
Transfer to the clean container and cover. Let sit out at room temperature for 24 hours. Use a clean utensil to taste the mixture, and add more sea salt to taste; let it culture for another 12-24 hours if you want a stronger tang.
Step 5
Store in the refrigerator for up to 1 weeks. (Note: length of storage time may depend on the culturing conditions and brand of yogurt used).
Step 6
(Optional step) This recipe makes cultured cashew cream cheese with a texture more like "whipped" dairy cream cheese. For a firmer texture like block cream cheese, press out the liquid using cheesecloth.
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