Sunday, 24 March 2013

Basic Fermented Cashew Cheese.

This is a recipe that I should've posted about aaages ago, but never got around to doing it. Luckily, this time I remembered to take a photograph just before I ate all of what was left. Oops. 

Do remember that this does require making rejuvelac, which would take perhaps 3-4 days to prepare.

Basic Fermented Cashew Cheese

2C cashew nuts, soaked for at least 2 hours
1C macadamia nuts (or more cashews, if preferred)
1C fresh rejuvelac
2T nutritional yeast
1/8t mixed spice
1 1/2t salt
Pinch of pepper

To make rejuvelac: Rinse 1/4 cup of grains such as oats, rye, brown rice, quinoa, etc. I've always used quinoa and have always been happy with the results, but of course you can use whatever you have available. Dry the grains well, and place in a clear jar. Rinse two to three times a day until you see little tails forming. Once you've achieved this, place 1 to 1 1/2 cups of filtered water in the jar along with the grains. Leave for two to three days on a kitchen bench. The water will turn cloudy within a day or two, and should taste lemon-y once its ready.

To make cheese: Process cashews, macadamia and rejuvelac in a food processor until creamy. Put in a clear container or a bowl, and cover with a cloth. Ferment at room temperature overnight. 

Add nutritional yeast, mixed spice, salt and pepper. Mix thoroughly and adjust to taste. Chill for an hour or two, and your cheese is good to go. In our house this lasts about a week or two before being completely eaten by me (oops) , but I would think that it can last for longer than that since it is after all, cheese. 

This can be served with dehydrated bread, crackers, crudites, salads, and sushi


  1. You said this can probably last a while...well, I've had it keep for over a month in the fridge! (Needless to say, I was away and it was at my parents' house. If I'd been around there's no way it would've survived...)

    1. Wow, that's a long time. It usually only lasts a week or two with me before its all gone. Was the flavour stronger in the end? I've personally never aged it that long since it doesn't survive with me around. Haha.