Miyoko Schinner shares her recipe for homemade cashew cream cheese in three different flavors, showcasing her expertise in vegan cheese-making. By boiling raw cashews, blending them with coconut milk and salt, and fermenting the mixture with vegan yogurt or mesophilic cultures, Schinner creates a tangy and thick cream cheese without any additives or fillers. The final product can be customized with chives, cinnamon raisins, or a lox-style flavor using nori, smoked paprika, and liquid smoke.

Schinner emphasizes the simplicity and cleanliness of her homemade cream cheese, highlighting the importance of whole-food ingredients and fermentation for depth of flavor. By providing a base recipe that can be easily adapted into multiple variations, she empowers home cooks to experiment and create their own cultured, vegan cheeses at home. With her intuitive approach and focus on technique over shortcuts, Schinner demonstrates how homemade cream cheese can rival store-bought options in taste and quality.