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Vegan Cultured Cashew Cheese

Course Condiments, Snacks, Spreads
Keyword Cultured Cheese, Vegan Cultured Cheese
Prep Time 20 minutes
Resting Time 3 days
Total Time 3 days 20 minutes
Author The Earth Kitchen

Equipment

  • 8-10oz jar with lid or glass container (preferably non-metal lids) *see notes
  • High-Speed Blender or Food Processor
  • rubber or wooden spatula

Ingredients

  • 150 g (1 cup) raw cashew soaked overnight (or eight hours)
  • 1 capsule 50 billion CFU† probiotic (see notes)
  • 50 g (¼ cup) nutritional yeast
  • 2 cloves (2 tsp) garlic
  • ½ tbsp apple cider vinegar
  • 60 g (4 tbsp) water
  • ½ tsp lemon juice
  • 1 tbsp extra virgin olive oil (optional)
  • salt & pepper

Instructions

PREP WORK

  • Prepare supplies and equipment. Sterilize by washing (or soaking) each in warm/hot water before starting the fermentation proccess.
  • Soak cashews in water overnight or for at least eight hours to soften. If you are running short of time, boil cashews on stove top for at least forty-five (45) minutes.

MAKING THE CASHEW "CHEESE"

  • Drain cashews from water.
  • Drop cashews in blender/food processor. Pull one probiotic capsule apart to open and add capsule powder with cashews. Dispose the capsule cover as it will not be needed.
  • Toss nutritional yeast, garlic, apple cider vinegar, water, lemon juice, and extra virgin olive oil into the blender/food processor. Season with a pinch of salt and pepper.
  • Blend/process at high speed until consistency resembles ricotta cheese. Mix cashew "cheese" with spatula occasionally to ensure there are no chunks. Depending on how creamy/spreadable you'd like, you may add a tablespoon of liquid at a time.
  • Season with salt & pepper to taste.

FERMENTATION PROCESS

  • Prepare clean "vessel" such as a glass jar or container.
  • Transfer cashew cheese into vessel, do not overfill. Enclose jar / container loosely but ensure cheese is covered to prevent any unwanted bacteria surfacing on the spread.
  • Place in a warm/dark storage (preferably around 70-75°F room temperature) such as the pantry. Depending on how hot/warm your environment is, fermentation (waiting time) may take between 24-96 hours.
  • Taste test after 24 hours with a clean wooden or rubber spatula/spoon until you reach the prefered "cheesiness" or tanginess. If it needs more time, add another 24 hours and store it accordingly.

TO SERVE

  • Once cultured cheese has fully fermented to your liking, store into the fridge for at least two (2) hours to firm up.
  • Pair with complimentary toast, bagels, crackers, or snack platters.

Notes

  1. PROBIOTIC -  I ordered my vegan probiotic on Vitacost. You may use any probiotic capsule as you wish just as long as it does not contain gelatin or animal derived ingredients.
  2. WHAT IS CFU† - stands for colony forming units or the amount of live bacteria found in a single capsule. Live bacteria is what will enable the cashew cheese to ferment and create the tangy flavor of cheese while it provides a great gut-health and immune system support.
  3. WHY TO AVOID METAL CONTAINERS  AND UTENSILS - Metal may contain unwanted bacteria and cause poisoning due to the acidity level of the recipe. Metal is also prone to rust and is not suggested with fermentation. Any form of metal, cast iron, copper, or aluminum is to be avoided to avoid any metallic taste or risk of food poisoning.
  4. CAN I USE ANYTHING OTHER THAN PROBIOTIC CAPSULE? Preferably no, as it may alter the taste. There are alternatives but I will not be recommending it for this recipe.