Fermented Cashew Cheese

Learn how to make fermented cashew cheese at home: a creamy vegan nut cheese with a blueberry-herb crust, perfect for any cheese platter.

5 from 4 votes

Prep Time 10

Cook Time 10

Fermentation time 1

Total Time 1 20

Course Brunch

Cuisine French inspired

Servings cheese

Calories 937 kcal

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.

You can also just leave the cheese in the container and add the herb mixture on top if you feel like rolling the cheese is too much of a mess.

The finished cashew cheese should be kept in the fridge in an airtight container and eaten within a couple of days.

Calories: 937kcalCarbohydrates: 61gProtein: 37gFat: 68gFiber: 14gSugar: 10g

Keyword nut cheese

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