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Dairy Free Cream Cheese


  • 1 cup cashew butter
  • 1 cup full fat coconut cream
  • 2 tbs water kefir


  1. Blend together the cashew butter and coconut cream until smooth. Stir through the kefir and transfer to a clean jar with a lid. Make sure there is a few inches of space in the jar because it will expand.

  2. Leave this sit on the bench with the lid sealed for 12-24 hrs depending on the heat. Warmer weather will need less time to ferment, cooler weather will need longer. 

  3. Once fermented store in the fridge for up to 2 weeks. Once this goes into the fridge it will become more set and more like a spread.