Cashew (OR Macadam NUT) Cream Cheese
- 30m Prep Time
- 45m Cook Time
- 1h 15mReady In
A dairy-free cream cheese alternative made from cashews or macadamia nuts, cultured with coconut yogurt. It can be used as a spread or in recipes like cream cheese frosting.
Ingredients
- 473 ml raw cashews or macadamia nuts
- 29.6 ml plain cultured coconut-milk yogurt
- 2.46 ml sea salt
- Avocado or coconut oil spray
- 177 ml finely ground almond flour
- 29.6 ml coconut sugar or monk fruit sugar substitute
- 14.8 ml gluten-free baking powder
- 2.46 ml fine sea salt
- 227 g Kiss My Keto bread
- 473 ml carton coconut milk beverage
- 2.46 ml vanilla extract
- Zest of 1 orange
- 4 large organic eggs beaten
- 73.9 ml coconut oil or grass-fed ghee melted
Nutrition (per serving, estimated)
Estimated based off 10 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 379 mg
- Iron: 35.7 mg
- Magnesium: 1208 mg
- Phosphorus: 2984 mg
- Potassium: 3856 mg
- Zinc: 26 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 473 ml raw cashews or macadamia nuts
- 29.6 ml plain cultured coconut-milk yogurt
- 2.46 ml sea salt
- Avocado or coconut oil spray
- 177 ml finely ground almond flour
- 29.6 ml coconut sugar or monk fruit sugar substitute
- 14.8 ml gluten-free baking powder
- 2.46 ml fine sea salt
- 227 g Kiss My Keto bread
- 473 ml carton coconut milk beverage
- 2.46 ml vanilla extract
- Zest of 1 orange
Prepare
- Beat 4 large organic eggs
- Melt 73.9 ml coconut oil or grass-fed ghee
Let's Cook
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Step 1.
Place 2 cups raw cashews or macadamia nuts in a bowl, cover with water, and refrigerate overnight to soak.
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Step 2.
Drain the soaked nuts and transfer to a high-powered blender. Blend on high speed, scraping down the sides occasionally, until smooth. Add cold water 1 tablespoon at a time as needed to help blend, but avoid adding too much or the cream cheese will be runny.
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Step 3.
Add 2 tablespoons plain cultured coconut-milk yogurt and ½ teaspoon sea salt to the blender. Pulse until just combined.
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Step 4.
Transfer the mixture to an airtight container and refrigerate for at least 24 hours to allow it to sour and set. The cream cheese is now ready to use or can be flavored by folding in chopped charred green onions or roasted garlic.
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Step 5.
Spray a 9x13-inch baking dish or 9-inch cast iron skillet with avocado or coconut oil spray.
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Step 6.
In a medium mixing bowl, combine ¾ cup finely ground almond flour, 2 tablespoons coconut sugar or monk fruit sugar substitute, 1 tablespoon gluten-free baking powder, and ½ teaspoon fine sea salt. Set aside.
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Step 7.
In a separate large bowl, tear 8 ounces Kiss My Keto bread into rough 1-inch pieces. Set aside.
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Step 8.
In a small bowl, whisk together 2 cups carton coconut milk beverage, ½ teaspoon vanilla extract, zest of 1 orange, and 4 large beaten eggs until well combined.
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Step 9.
Gently fold about half of the dry ingredients into the torn bread, followed by half of the wet ingredients. Repeat with the remaining dry and wet ingredients. Stir in 5 tablespoons melted coconut oil or grass-fed ghee.
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Step 10.
Pour the mixture into the greased dish, cover with foil, and refrigerate for at least 30 minutes, or up to overnight.
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Step 11.
Preheat the oven to 350°F. Bake the foil-covered casserole for 30 minutes. Remove the foil and continue baking until fluffy and lightly browned, about 15 minutes more.
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Step 12.
Serve the casserole directly from the dish or skillet, dusted lightly with powdered stevia sugar and drizzled with monk fruit maple syrup.