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Fermented Cashew Cheese

Prep Time20 mins
Fermentation Time16 hrs
Total Time16 hrs 20 mins
Servings: 16
Calories: 111kcal
Author: Nisha Vora

Ingredients

  • 1 1/2 cups (200g) raw cashews, soaked in water overnight or for 8 hours or boiled in water on the stovetop for 15 minutes
  • 2 tablespoons apple cider vinegar with the “mother”, shake the bottle to evenly distribute
  • 1 tablespoon freshly squeezed lemon juice
  • 3 tablespoons water
  • 1/3 cup 67g refined coconut oil
  • 1/2 cup ~25-30g nutritional yeast
  • 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.

Video

Notes

* Do NOT use fresh garlic. Storing fresh garlic in oil at room temperature for more than a few hours can cause botulism (very serious food poisoning!). 
**The warmer the temperature, the less time it needs to ferment. In the oven, 16 to 24 hours is typically sufficient. If it's not summer time and you're fermenting on the countertop, you will need more time.