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FERMENTED CASHEW CHEESE
14

FERMENTED CASHEW CHEESE

NUTRITION
HEALTHY RECIPES
Jan 30, 2025

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.

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