Creamy, tangy and easy to make. This vegan cream cheese will satisfy your strongest cheese cravings!
Rinse cashews and soak them in a bowl for 4 hours with enough water to cover.
Sterilise your equipment. You can do this by boiling some water and pouring it in your blender jar, utensils, jar etc. If you don't feel comfortable doing this, just make sure everything has been cleaned very well.
Rinse the cashews after 4 hours.
In a high-speed blender, blend cashews with water and salt. Using the tamper helps move things along. Add extra water only if necessary in small increments, keeping in mind the more water you add, the runnier the cheese will be.
If your mixture got really hot while blending, leave it to cool for a bit.
Add the kimchi and mix until smooth. (ideally with a silicon or wooden spatula, as metal tends to react with probiotics)
Seal the jar and either leave it to ferment on the counter-top, or if your kitchen tends to get cool, place in an oven with the light on. (Making sure heat is off)
Leave to ferment 1 to 3 days. Feel free to taste it while it's fermenting, only using a clean spoon and never dipping the same spoon in after using.
Once you're happy with the flavour and texture, you may add some flavouring now or if you're going to keep it plain, place in the fridge for a couple hours. Enjoy!