Fermented Cashew Cheese
User Reviews
5
Fermented Cashew Cheese
Description
Fermented Cashew Cheese is a plant-based spread made by blending soaked or boiled cashews with acidifiers like apple cider vinegar and lemon juice, coconut oil for richness, and nutritional yeast to impart a cheesy flavor. The mixture is pureed until smooth and fermented in a sealed jar for 16 to 48 hours at a warm temperature. This fermentation step is essential as it cultivates a tangy depth typical of cultured cheeses while maintaining a creamy texture.
The recipe specifically avoids fresh garlic to prevent food safety risks, instead using garlic powder for flavor. The texture after blending and fermenting is creamy enough to spread or use as a dip, with a balanced savory and slightly tangy taste from fermentation and added seasonings. The fermentation time varies with temperature, allowing some flexibility depending on environment.
This versatile cashew cheese can be used as a dairy-free alternative in sandwiches, crackers, or recipes calling for soft cheese. Its firm yet creamy consistency makes it adaptable for various applications where a cultured, nut-based cheese is desired.
The notes emphasize not using fresh garlic to prevent botulism risk and suggest fermenting times based on temperature, including using an oven light to create a warm environment. These practical tips ensure safe preparation and optimal flavor development.
Ingredients
- 1 1/2 cups cashews soaked in water overnight or for 8 hours or boiled in water on the stovetop for 15 minutes, raw, 200g
- 2 tablespoons apple cider vinegar shake the bottle to evenly distribute, with the "mother"
- 1 tablespoon lemon juice freshly squeezed
- 3 tablespoons water
- 1/3 cup coconut oil refined, 67g
- 1/2 cup nutritional yeast ~25-30g
- 3/4 teaspoon garlic powder (do NOT use fresh garlic!)*
- 3/4 teaspoon onion powder
- 1 1/4 teaspoons sea salt more as needed
Instructions
- Drain the soaked cashews and rinse. Wash your glass jar and lid with warm soapy water and dry well.
- Add the cashews to a high-powered blender, along with the vinegar, lemon juice, water, and oil. Blend on medium or high speed, scraping down the sides as you go, until relatively smooth and creamy. Add the nutritional yeast, garlic powder, onion powder, and salt, and blend again until well incorporated and completely smooth. If you have a large blender container, like a 64 ounce jar, this will take several minutes, as you will need to scrape down several times, as there is very little liquid.
- Pour the mixture into a glass jar with an airtight lid. Seal and let the jar ferment in a warm place, for a minimum of 16 hours, or up to 48 hours.**If it’s summer, your kitchen counter works great. You can also place it in the oven with just the lightbulb on (be sure to not preheat your oven during this time and don't place it right next to the light, as it might get a little too warm). You can also ferment it outside if you live in a warm but temperate climate (no direct exposure to sun; loosely wrap the jars in a dish towel).
- Once the cheese has fermented, give it a stir and then refrigerate for at least 4 hours to firm up.
- Once the cheese has solidified, spoon half of it onto a sheet of parchment paper. Use a spoon to push it into a log-like shape. Roll up the parchment paper and use your hands and the parchment paper itself to mold and shape the cheese into a log shape. Repeat with the other half of the cheese in a second log. Refrigerate the cheese logs for 2 hours, or more, to set. Store leftovers wrapped in parchment paper in the refrigerator for at least 2 weeks.
Notes
- Avoid fresh garlic due to serious food safety risks; use garlic powder instead for flavor.
- Fermentation time varies with temperature: 16-24 hours in a warm environment or longer on the countertop in cooler conditions.
- Use an oven with the light on (without preheating) to maintain a warm temperature ideal for fermentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 111 kcal
% Daily Value*
| Calories | 111kcal | 6% |
| Carbohydrates | 5g | 2% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 184mg | 8% |
| Potassium | 112mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 0.1IU | 0% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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