Let’s Get Cooking: Cashew and Coconut Cream Cheese from Chef Simon Jongenotter – in Bali

“Cashew cream cheese is rich, slightly tangy, and incredibly satisfying,” notes Chef Simon.

Cashew and Coconut Cream Cheese (gluten free, dairy free, & vegan)


– 2 cups ( .47 L) of cashew nuts. Soaked in ample water for 12 hours. Drained and rinsed.

– 2 cups ( .47 L) of coconut milk

– 1 teaspoon (4.47 grams) of soy sauce

– 1 teaspoon (4.47 grams) of sea salt

– 1 teaspoon (4.47 grams) of agar agar (a seaweed based thickener, available at Asian grocery stores). You can play around with this quantity. The more you use, the firmer your cheese will be.


In a blender, combine cashews, oil, 1 cup of the coconut milk, (if you have coconut yogurt, you can use 1 cup of this instead to result in a more tangy cream cheese), plus the soy sauce and salt. Blend at high speed until very smooth.

In a saucepan, combine the other cup of coconut milk and agar agar, bring to a boil while stirring. Boil for 2 minutes.

With the blender running, introduce the boiled milk/agar mixture to the rest of the ingredients. Do this while the mixture is still hot and runny. When completely combined, pour into a container and allow to set in the fridge for several hours.

Chef Simon says that recipes such as this one aren’t replacements for cow’s milk. Instead, they are worthy for the most discerning foodies out there, vegan or not. “If their creaminess, tanginess, and plain satisfaction factor remind you of dairy, well, lucky you” (UbudLife Vol. 21, Dec.-Feb. 2015, p. 43).


Aloha & Sanpai jumpa, Renée


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About reneeriley

Our blog was begun as a way to share our experiences in China. From August 2010 to July 2011, my husband, Barry Kristel, and I were at our University of Hawaii Maui College sister school, Zhejiang Agriculture and Forestry University in Lin'an, China, a city considered rural because it has only 500,000 people! We had a wonderful time. Then in February 2012, we returned to teach this time at our other sister school, Shanghai Normal University, in a city of over 21 million people. We've made many discoveries. Did you know that now Chinese girls, at least the ones who go to university, for the most part feel they are luckier than the Chinese boys? Did you know that Shanghai saved over 20,000 European Jews during WWII? Do you know how Chinese university students would deal with problems that come up in Dear Abby letters? What's it like to be on the Great Wall of China? Do you know how many Chinese girls had their feet bound and why? And we have recipes from many of the places we've visited. Among others, you can find instructions on how to fry cicadas from one of my ZAFU students and how to make chocolate-Kahlua waffles from my brother Mike in Gainesville. You can also look back to our earliest entry to see what we experienced in Oaxaca, Mexico, in 2006 during the mainly peaceful six months of protest until the Mexican government sent in the troops. Between our stays in China, Barry and I have been on the Mainland U.S. visiting family, friends and Servas hosts as we traveled home to Maui. We share those experiences too. Welcome to our blog! Aloha and Zài Jiàn, Renée and Barry

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