A tasty vegan cheese alternative made of cashews, this fermented cashew cheese is also a real nutritional powerhouse. And what’s more, it looks really pretty on your cheese platter with its herbes de Provence and blueberry powder coating.
What is fermented cashew cheese?
With fermented cheese, lactic acid and bifidobacteria cultures work through the mixture, similar to traditional dairy-based cream cheese. This creates classic cheese flavours along with probiotic cultures that are good for your gut, only here, it’s entirely plant-based, made from cashews.
Ingredients for the fermented cashew cheese recipe
Cashew nuts
They can be used best if soaked in water for several hours or over night. You can also bring them to a boil and simmer them for about 20 minutes. Then rinse them well with cold water. We’re going to work with cultures that would be destroyed by heat, so the nuts should be cold.
Nutritional yeast
You probably know nutritional yeast. It adds a cheesy flavour and lots of B-vitamins to food. You can often even get it in big supermarkets.
Shiro miso
Shiro Miso gives this cheese the umami oomph, so you don’t want to leave it out. You can get it in Asian grocery stores and in organic stores.
Probiotic capsules
Probiotic capsules for cheese production should have about 20 billion colony forming units, like the Doctor’s Best Digestive Probiotic Capsules*. Look for a high count of lactic acid and bifidobacteria cultures when choosing one.
Herbes de Provence
This is a mixture of dried herbs that grow in the French Provence, like rosemary, thyme and oregano.
Blueberry powder
Wild blueberry powder is bursting with plant nutrients, especially antioxidants. We’re mixing it with the herbes de Provence to roll the cashew cheese in it. That adds a nice purple shine to the cheese and a pretty pattern when spreading it on some bread or crackers, and also a very subtle fruity note.
How to Shape the Fermented Cashew Cheese
If you put the mixture in the fridge for at least one hour before rolling it, it’ll be easier to shape, but with a bit of practice, it works without chilling too.
First, spread the herb-blueberry mixture generously on a clean surface. Then place the mixture on it with clean hands and shape it into a loaf. Carefully flip the cheese over so the other side is also fully covered with the mixture. Now roll the fermented cashew cheese on its edge through the mixture like a wheel. That’s the method that works best for me.
Fermented Cashew Cheese
Recommended Equipment
Ingredients
- 150 g raw cashews
- 30 ml water
- 2 tablespoons nutritional yeast
- 1,5 teaspoons Shiro Miso see blogpost
- 1 teaspooon apple cider vinegar
- 1/2 teaspoon sea salt
- 1 probiotic capsule see blogpost
- 3 tablespoons herbes de Provence see Blogpost
- 1 tablespoon blueberry powder see blogpost
Instructions
- First gather all your ingredients together and prepare them in the right amount. That makes it so much easier and more fun and you're less likely to forget anything.
- In a blender or in the vessel for a stick blender, combine the cashews with fresh water, nutritional yeast, miso, salt, apple cider vinegar and the content of the probiotic capsule. Then blend into a creamy mass.
- Don't touch this mass with your fingers. It's also better not to use a metal spoon, as this can impair the fermentation process. A clean wooden or ceramics spoon would be best. Transfer it into a clean bowl and cover, then let it sit in a warm place for 24-48 hours.
- After that, I recommend putting the mass in the fridge for at least one hour, because that makes it easier to form into a cheese.
- Now mix the herbs with the blueberry powder and spread generously on a surface. Form the mass into a cheese with your hands and put it on the herbs form both sides, then roll it in the herb mixture like a wheel to get it fully covered.
- Keep in an airtight container in the fridge and eat in the next couple of days.
Notes
Nutrition
FAQ
Is vegan cheese always fermented?
Not always, many store-bought vegan cheeses are just blends of oils and starches. This cashew cheese, however, is truly fermented using live probiotic cultures, just like traditional dairy cheese.
Is fermented cashew cheese probiotic?
Yes. The lactic and bifido cultures that ferment the cashew mixture are alive in the finished cheese, supporting a healthy gut microbiome.
Do I need a blender for this cashew cheese?
Yes, you’ll need either a powerful blender or a stick blender. I usually use my Nutribullet because it’s quick and easy to clean, but a stick blender works just as well.
Looking for more ideas for your vegan cheese board or your next brunch? Check out my 7 favourite ideas for a vegan brunch, and my creamy almond mozzarella pairs beautifully with this cashew cheese too.
Fresh from the fusion kitchen
I would like to make cashew nut cheese very much, but the probiotic culture you recommended, The Flora Essentials by Sunday Natural, apparently cannot be shipped to my country, New Zealand. Do you know of any effective alternative product, please?
Hi Hazel, a lot of probiotics will work for this. They should be in a capsule which you can open and contain a mix including lots of lactobacteria, about 20 billion colony forming units. They should be available in pharmacies or online.