How would you like an amazingly flavorful, slightly funky, fermented cheese recipe made of cashews that also happens to be vegan? What if I also said that with time, this would be a cheese you could slice like artisan cheese or grate like Parmesan?
I wasn’t sure what exactly I was making when I started this new adventure but I had an idea that this technique perfected by Miyoko Schinner of the cookbook Artisan Vegan Cheese would end up being very interesting.
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A few posts back when I had given out the rejuvelac recipe, what I was actually doing is making the precursor to what would become a nice, flavorful, non-dairy cheese log. The secret to the funkiness lies in the rejuvelac (sprouted grain drink) which ferments the blended cashews into a tangy ball or log (however you’d like to shape it) of goodness.
This fermented cashew cheese can be used in several different ways. It starts off as what could be considered a cheese dip, then moves on to a slightly more solid state but with a center that’s soft like a brie, and then finally with enough time turns into a solid mass very reminiscent of a cheese log or a cheese wheel if you desire to shape it that way.
I brought this to a family gathering, set it out on a wood platter with a knife, and surprisingly it took the place of a traditional gourmet cheese very well being served on bread or crackers. The kids weren’t so sure about it but most people who tried it found it very good with that deep cheesy flavor.
I could definitely imagine making more interesting flavors with this basic vegan cheese recipe like maybe some of the following other ingredients:
- chopping up some of my lacto-fermented hot peppers and tossing them in for a pepper jack
- chopped sun-dried tomatoes and herbs
- minced garlic
- olives
- miso paste
- onions
- other chopped nuts like walnuts
- chopped dried fruit like apricots or cherries
- citrus rinds
- cacao nibs
Herbs or spices that you could add to this recipe could maybe include:
- Italian herbs like oregano, basil, or thyme
- dill could add an interesting zing to a fermented cheese the way it does with pickles
- parsley
- chives
- rosemary
- paprika
- cumin
- cracked black pepper
- crushed red pepper
Other interesting ideas to change the way this cheese behaves on the tastebuds could be:
- liquid smoke to make a smoky cheese
- for more of a presentation, you could roll the cheese log or cheese balls in herbs, cracked pepper, orsliced nuts like almonds or seeds
- fermenting the cheese with sauerkraut juice or another brine instead of rejuvelac
- fermenting the cheese with yogurt instead of rejuvelac
- trying rejuvelac recipes made with several different types of grains
- apple cider vinegar
- Dijon mustard
- carrots for color
- turmeric for color
- coconut oil for a different mouthfeel
- trying changing the cheese base of cashews to almonds to experiment with different bases
Inspiration for other ideas could come from this post on Buzzfeed that had inspired me to look into vegan cheeses,14 Vegan Cheeses That Will Make You Forget About The Real Thing. The pictures in there is what will really get you going among so many others that you can find on Pinterest, but hopefully this will get you started!
Makes 1 small log or several cheese balls
I consider this a basic cheese recipe made from cashews and fermented with rejuvelac (sprouted grain beverage) that could be altered and added to with any number of ingredients to make it how you’d like. Serve with crackers or bread in the same way you’d serve a gourmet cheese at a party, and for more presentation, roll in herbs or cracked pepper.
Equipment:
Blender
Ceramic/glass container or bowl
Ingredients:
2 cups cashews, soaked 30 minutes or so
1/4 cup rejuvelac (wheat, rye, millet, quinoa, barley, etc.) *rye makes the best tasting
1 tsp. sea salt
1 T. nutritional yeast
1 tsp. lemon juice
Soak cashews for 30 minutes or so and they’ll soften up a bit for a creamier blend.
Blend soaked cashews, rejuvelac, and salt to a paste (a Vitamix makes this a breeze) and scoop into your container.
Cover container and let sit at room temperature for 1-2 days depending on how tangy you like it. Taste to check. The top will crust and become hard.
Stir in nutritional yeast and lemon juice and combine completely.
If you want a dip, you’re done or you can let it ferment longer to get tangier.
If a cheese log or cheese balls are desired, spoon into a large square of wax paper, fold over the edges, and twist off the ends to close it up and form into a log. This is a little tricky so don’t feel bad if it’s not perfect.
Store in the refrigerator to set for 1-2 weeks. After about 1 week it will have a slightly soft center and tricky to slice. After 2 weeks it should become more solid and much easier to slice. If you let it set longer, you could probably grate it like Parmesan.
Serve with bread, crackers, or alone for a tasting!
FAQs
Benefits of Fermenting Cashews
The process of fermentation involves breaking down the sugars and starches in the cashews using beneficial bacteria and yeasts. This not only enhances the flavour and texture of the cashews but also makes them easier to digest.
How do you replace Rejuvelac? ›
CHEF'S NOTES. If you don't have rejuvelac, this recipe can be made without it. Use a bit more water, lemon juice, and apple cider vinegar to replace the 1/3 cup of rejuvelac. The tang won't be quite as strong, and the flavor will be slightly different, but it will still be a delicious vegan sour cream.
Why are cashews used in vegan cheese? ›
Nuts are a combination of protein, fat, and carbohydrates, and the ratios of those three components is what gives different nut-based cheeses their varying flavours and textures. Cashews are great for cheese making because they're mild, dense, and creamy.
Are vegan cheeses fermented? ›
Much like the processes used to make dairy cheese, artisan vegan cheesemaker Tyne Chease leaves fermented cashews to age for up to two weeks, depending on the product. Cream cheese, for example, isn't left to age at all.
What happens when you start eating 4 cashews every day? ›
Research suggests that people who eat a small serving of cashews every day may see a small reduction in LDL "bad" cholesterol. Not only can they lower bad cholesterol, cashews may help prevent heart disease due to their high magnesium content.
Are cashews good for gut bacteria? ›
Cashews are part of a gut-healthy diet.
Eating nuts like cashews on a regular basis can contribute to good gut health by offering modest amounts of fiber, anti-inflammatory plant compounds called polyphenols, and adding variety to your diet, which creates a diverse and thriving gut microbiome.
What is the healthiest fermented food? ›
Fermented Foods for Gut Health
- Kefir.
- Plain Yogurt.
- Dry Curd Cottage Cheese or Farmer's Cheese, or fermented cottage cheese.
- Certain aged cheeses (check label for live and active cultures)
- Fermented Vegetables.
- Tempeh (choose gluten free)
- Miso (refrigerated)
- Pickles (in salt, not vinegar)
Some people experience mild side effects like stomach upset, diarrhea, gas, and nausea after drinking rejuvelac. But most have been able to tolerate it well. In fact, regular consumption of rejuvelac should reduce gas, nausea, bloating, and other digestive issues in most people.
Can you buy rejuvelac? ›
Bottled rejuvelac from The Rejuvenation Company can be purchased at Whole Foods Market and other health food stores. At Whole Foods Market, I can usually find it with the refrigerated single-serving beverages. However, it is much cheaper to make your own, and you can make it gluten-free!
Why is the cashew the only nut you can't buy in its shell? ›
In order to protect customers from skin allergies, cashew nuts are removed from their shells because the seed contain a harmful substance called urushiol and also the shells have a lining that is filled with this toxic fluid, so that is the reason why cashews are not sold in their shell.
', to which the CJEU responded that (bar some listed exceptions) it was not: “Purely plant-based products cannot, in principle, be marketed with designations such as 'milk', 'cream', 'butter', 'cheese' or 'yoghurt', which are reserved by EU law for animal products.
Is vegan cashew cheese healthy? ›
Cashew nuts are a great alternative as a base for vegan cheese. They are low in saturated fat, taste great, and are a good source of protein. High oleic expeller pressed sunflower oil can be used for added creaminess in place of coconut oil.
Is Daiya cheese fermented? ›
The fermentation process for Daiya's cheeses can take ten to 20 hours, followed by further aging to capture the authentic cheesy aroma. This commitment to quality is reflected in the superior taste and texture of the final product.
Is Violife cheese fermented? ›
It contains cashews (88 per cent), water, salt and vegan fermentation cultures, which can be made using vegetables. It costs almost €12 for 150g, but then it may be worth it given the lack of stabilisers, preservatives and additives. Violife works well for those who can't or do not want to eat soya or cashews.
What cheeses are not fermented? ›
Non-fermented cheese is commonly known as fresh cheese. Mozzarella, cottage cheese, cream cheese are examples of fresh cheese. They need to be refrigerated as microbes LOVE the stuff. The hard and semi-hard cheeses like cheddar and parmesan are fermented and aged in warehouses, not always refrigerated, for months.
Are there any negative effects to cashews? ›
Cashew nuts may also cause bloating, constipation, weight gain, and joint swelling in some people. But these side effects are rare. When applied to the skin: There isn't enough reliable information to know if cashew is safe. If the unroasted cashew is used it might cause skin irritation, redness, and blisters.
What is the healthiest cashew? ›
For this reason, it may be best to opt for unsalted dry roasted or “raw” (unroasted) varieties instead. Some research suggests that roasted cashews may contain higher levels of health-promoting antioxidants than unroasted cashews. Consider roasting unroasted cashews yourself at home without extra oils ( 17 ).
Does soaking cashews remove toxins? ›
By soaking nuts and seeds, you minimize or eliminate the nutritional inhibitors and other toxic substances as they are absorbed into the water. Without the inhibitors and toxic substances, the nutrients of the nuts and seeds are more readily available for absorption.
Why do you soak cashews before eating? ›
Like grains and beans, nuts contain enzyme inhibitors that can restrict our ability to digest the nutrients they contain. Soaking nuts and seeds in water, then drying in a low oven or dehydrator, neutralizes the enzyme inhibitors and makes their nutrients more readily available.
