Then one day, I discovered that you can make easy cultured cashew cream cheese with nothing
but nondairy yogurt and cashews.
Not exact matches
I did a little research and found that any pre-biotic will do (which is why tapioca is added to commercial
nondairy yogurts —
but I think it tastes awful), so I sought a low GI one and found that barley malt powder has no flavor and is easily available at my local organic store.
Some egg replacers are used mostly for binding so I don't think those would work as well here,
but some might, like mashed potato, or
nondairy yogurt.
Using protein - rich plain Greek
yogurt or kefir means you can skip the protein powder,
but otherwise, water or coconut water and pea protein powder is a great
nondairy alternative.