fermented cashew cheese

This fermented cashew cheese is made with only 3 ingredients (and water). This is a silky smooth plant-based cream cheese, especially delicious on bagels or sandwiches, both as sweet or savoury.

Making plant-based cream cheese couldn't be easier.

ALL YOU NEED IS

• raw cashews, soaked overnight

• brine (liquid) from unpasteurised sauerkraut

• filtered water

• a bit of salt

• a high-speed blender

• and a sealable jar

• and a bit of patience

WHY SOAK THE RAW CASHEW NUTS OVERNIGHT?

Soaking them overnight helps saturate the nuts from the inside out. This helps with the blending and results in a smoother, creamier texture once blended.

The best result is to soak them overnight or for at least 4 hours.

HOW DO I KNOW WHEN THE "CHEESE" IS READY

As it ferments, bubbles will form and the mixture will "grow" or expand. The longer it ferments the sourer it will be.

After 12 hours use a clean spoon to taste if it is fermented enough to your liking. If not, seal the jar again and let keep fermenting. Taste again until the desire taste is achieved.

Once it has reached the desired taste, store in the fridge for up to 3 months.

WAYS TO ENJOY THIS FERMENTED CREAM CHEESE on a sandwich or bagels

• add freshly chopped chives and sea salt

• mix in a bit of nutritional yeast for a more savoury, cheesy taste

• top with your favourite jam, maple syrup or honey

• top with blueberries, a drizzle of maple syrup and lemon zest

• freshly sliced tomato, fresh herbs and black pepper

• with cucumber slices and herbs

• with avocado slices, basil, sea salt & black pepper

• roasted red peppers and/or roasted courgette, lettuce or sprouts and a bit of lemon juice

• or as it is with a bit of sea salt and black pepper

OTHER IDEAS

• or use as a spread on crackers or as a dip for vegetables

• stir into soups and stews

OTHER RECIPES YOU MIGHT LIKE

vegan smoked cream cheese

mushroom & walnut pate

FERMENTED CASHEW CHEESE

Smooth and tangy, this vegan cream cheese is deliciously creamy, made with just 3 ingredients.

Prep time: 15 min

Soaking time: minimum 4 hours

Fermenting time: 12 - 48 hours

INGREDIENTS

• 1 cup raw cashews

• 1/4 tsp sea salt

• 1 tbsp sauerkraut brine (liquid from the jar)

• 50 - 60 ml filtered water, or as needed for blending

• a glass jar, sterilised in hot water and air dried

INSTRUCTIONS

• Soak the cashew nuts in filtered water and the salt overnight, or for at least 4 hours

• Drain and rinse the cashews and add into a high-speed blender

• Add the sauerkraut brine and water and blend until completely smooth.

• This might take a while. Scrape down the sides as needed and add more water if needed. Make sure that the mixture does not get too hot from the blending. Blend in 30 second increments if needed.

• Transfer the mixture into a clean glass jar, but make sure to leave enough room at the top for the cheese to "grow" as it ferments. Clean off any cashew mixture that might have gotten on the rim or the sides of the jar. Seal with the lid.

• Place the jar in a warm spot, but away from sunlight for 12 - 48 hours. Fermentation time will depend on the temperature and weather. The longer it ferments, the sourer the cheese will taste.

• After 12 hours use a clean spoon to taste if it is fermented enough to your liking. If not, seal the jar again and let keep fermenting. Taste again until the desire taste is achieved.

• Once fermented to your liking, store in the fridge for up to 2 months.

Have you tried this recipe?

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