FERMENTED CASHEW CHEESE
Fermented cashew cheese is a creamy, dairy-free alternative to traditional cheese, rich in probiotics and flavour. This recipe combines raw cashews, nutritional yeast for a cheesy flavour, lemon juice for tang, and probiotics to aid the fermentation process. The result is a versatile, spreadable cheese perfect for crackers, sandwiches or as a dip. It’s ideal for those following a plant-based diet and looking for a healthy, flavourful snack or accompaniment. The fermentation process enhances the nutritional value and gives the cashew cheese a tangy depth that mimics traditional fermented cheeses.
RECIPE CATEGORY
Snack, Appetiser, Side, Condiment
SERVING SIZE
1 serving
CUISINE
Vegan, American, Mediterranean, Middle Eastern, Plant-Based
PREPARATION/TECHNIQUES
5 Ingredients or Less, Prepared in Advance, No-Cook, Fermentation
OCCASION/HOLIDAY
Family Reunion, Picnic, Fall, Summer, Cocktail Party, Potluck, BBQ, Vegan-Friendly Gatherings
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Gluten-Free, Kosher, Dairy-Free, Probiotic, Organic, Quick & Easy, Healthy, Low Fat, Low Sugar, High Fibre
DISH TYPE
Spread, Dip, Appetiser, Side, Fermented Food
INGREDIENTS
- 50g raw cashews, soaked for 4-6 hours
- ½ tbsp lemon juice
- 1 tsp nutritional yeast
- 1 probiotic capsule (contents only)
FULL NUTRITIONAL INFORMATION
- Calories: 160
- Fat: 12g
- Sodium: 5mg
- Carbohydrates: 8g
- Sugars: 2g
- Fibre: 1g
- Protein: 5g
PREPARATION
- Soak The Cashews: Soak the raw cashews in water for 4-6 hours or overnight. This softens the cashews and makes them easier to blend into a creamy consistency.
- Blend The Ingredients: Drain and rinse the soaked cashews. Add them to a blender or food processor along with the lemon juice, nutritional yeast, and the contents of the probiotic capsule. Blend until smooth. If the mixture is too thick, add a small amount of water (1 tsp at a time) to help achieve a smooth texture.
- Ferment The Cheese: Transfer the blended cashew mixture to a clean, sterilised jar or bowl. Cover loosely with a cloth or breathable lid and let it sit at room temperature for 24-48 hours. The fermentation time will depend on your desired tanginess. Check the taste after 24 hours and let it ferment longer if you prefer a stronger flavour.
- Refrigerate: Once fermented, transfer the cashew cheese to the fridge to firm up and stop the fermentation process. Let it chill for at least 2 hours before serving.
PREP TIME
10 minutes (plus soaking and fermentation time)
COOKING TIME
Fermentation: 24-48 hours
TIPS
- Cashew Consistency: Make sure to soak the cashews for the recommended time to ensure they blend smoothly into a creamy texture.
- Probiotic Selection: Choose a probiotic capsule that contains live cultures, preferably with strains such as Lactobacillus or Bifidobacterium. Avoid flavoured or prebiotic-infused capsules, as they can affect the taste.
- Customise Flavour: You can adjust the tanginess by fermenting the cheese longer. For a milder flavour, taste after 24 hours and refrigerate soon.
- Storage: Once refrigerated, the cashew cheese will firm up. You can adjust the consistency by adding more water or lemon juice if needed.
VARIATIONS
- Herbed Cheese: Add fresh or dried herbs like rosemary, thyme or chives to the blended mixture for a herbed cashew cheese variation.
- Spicy Cheese: Add a pinch of cayenne pepper or smoked paprika to give the cheese a spicy kick.
- Garlic-Infused: Blend in one clove of minced garlic for a garlic-flavoured fermented cashew cheese.
- Smoky Flavour: Add a few drops of liquid smoke for a smoky, umami-rich version of the cheese.
PREPPING AND STORAGE
- In The Fridge: Store the fermented cashew cheese in an airtight container in the refrigerator for up to one week. The flavour may intensify over time.
- Freezing: You can freeze the cashew cheese in an airtight container for up to one month. Thaw it in the fridge before use, though the texture may slightly change after freezing.