Fermented Cashew Cheese
This artisanal vegan cheese is remarkably sliceable and spreadable, offering a complex profile of salty, tangy, and umami notes. Naturally fermented from a base of cashews and coconut oil, it develops a deep flavor that rivals traditional gourmet cheeses. Perfect for charcuterie boards, crackers, or as a decadent topping for heirloom tomato toast.
Instructions
- 1
Drain and rinse the raw cashews (200 g). Ensure your glass jar and lid are thoroughly washed with warm soapy water and dried well.
- 2
Add the cashews to a high-powered blender with apple cider vinegar (2 tbsp), lemon juice (1 tbsp), water (3 tbsp), and refined coconut oil (67 g). Blend on high, scraping the sides often, until very smooth.
- 3
Add nutritional yeast (30 g), garlic powder (0.75 tsp), onion powder (0.75 tsp), and sea salt (1.25 tsp). Blend again until completely creamy and uniform.
- 4
Transfer the mixture to a clean glass jar. Seal tightly and leave to ferment in a warm place for 16 to 48 hours until tangy and slightly bubbly.
- 5
Stir the fermented mixture and refrigerate for at least 4 hours until firm.
- 6
Place half the mixture onto parchment paper and shape into a log. Repeat with the second half. Wrap tightly and refrigerate for another 2 hours to fully set before slicing.
Nutrition Facts
Per portion