This cream cheese actually tastes like cream cheese, feels like it, and looks like it. The secret is in the probiotics.
4 cups Macadamia Nuts
water to cover
1-2 capsules vegan probiotic powder, any brand (the more you use, the quicker this cultures)
Place mac nuts in blender. Cover with just enough water to come up to level with the nuts. Add the probiotic powder. Whir in the blender until absolutely smooth (this may take about 10 minutes, so make sure your blender doesn’t get too hot). The consistency should be like cold cream.
To culture as sour cream or yogurt: Place in a bowl and cover tightly. Put in a very warm place (Like your dehydrator or the radiator) for at least 24 hours (this time can be reduced by using more culture). Refrigerate.
To culture as cream cheese: Place in a mesh bag/cloth napkin and Twist until the bag is sealed. Place in a collander and put a weight on the top (Naomi uses a saucer with a can of something as the weight) and put in a very warm place (Like your dehydrator or the radiator) for at least 24 hours (this time can be reduced by using more culture). Refrigerate.