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
Fermented cashews are a great source of plant-based protein, healthy fats, and essential vitamins and minerals such as magnesium, phosphorus, and zinc. They also contain beneficial compounds such as probiotics, which are important for gut health and immunity.
How do you replace Rejuvelac? ›
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.
What happens when you start eating 4 cashews every day? ›
Not only can they lower bad cholesterol, cashews may help prevent heart disease due to their high magnesium content. Getting enough magnesium may reduce your risk of ischemic heart disease, which happens when your heart doesn't get enough blood. The magnesium in cashews may help reduce the risk of stroke.
Are cashews good for gut bacteria? ›
Cashews, like other nuts, can contribute to supporting a healthy microbiome and gut bacteria in several ways: 1. Dietary Fiber: Cashews contain dietary fiber, which acts as a prebiotic. Prebiotics are non-digestible fibers that serve as a food source for beneficial gut bacteria.
What are the side effects of rejuvelac? ›
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.
Is rejuvelac the same as kombucha? ›
For plenty of people, this can be an agitator of a host of gut problems, so if yeast is persona non grata in your stomach, so too is kombucha. If you're looking for a comparably funky substitute, try rejuvelac. Rejuvelac is a fermented beverage like kombucha, but it's made with grains instead of a SCOBY.
Can fermented foods replace probiotics? ›
The quick answer to this question is no – fermented foods are generally not sources of probiotics. Despite the popular assertion to the contrary, very few fermented foods contain microbes that fit the criteria to be called probiotic. But this fact does not mean that fermented foods are bad for you.
Why is vegan cheese so expensive? ›
The production of vegan cheese can be costlier than that of traditional dairy cheese due to the higher price of plant-based ingredients and the additional processing steps involved.
What vegan cheese actually tastes like cheese? ›
Miyoko's Creamery: This brand offers a wide range of vegan cheeses that taste like real cheese, including mozzarella, cheddar, and brie. Their vegan mozzarella is great for making vegan pizza, and their cheddar can be used for mac and cheese or grilled cheese sandwiches.
Vegans do not eat cheese or any other dairy products because they are derived from animals. Dairy products involve the exploitation of animals for their milk, and so cheese made from animal milk is not considered part of a vegan diet. this includes cheeses made from sheep and goat's milk.
What can I substitute for cashews in vegan cheese? ›
Substitute for cashews: cashews are my preference as they are creamy and mild in flavor, but if you need to substitute them you can use macadamia nuts, blanched almonds, or raw sunflower seeds. All of these nuts and seeds will need to be boiled for about 15 minutes to ensure they have softened.
Does cashew cheese go bad? ›
Because this is a fermented cheese, it will continue to stay good in your fridge for several weeks… if you can resist eating it! Wholesome but indulgent. Fermented cashew cheese has all the traditional dairy cheese flavors but it's made with wholesome plant-based ingredients.
Is vegan cashew cheese healthy? ›
The cashew-based cheese alternatives were the most likely products to be low in sodium (Table 1). Over 80% of the cheese alternatives were low in calories, while only 2% were high in fat.
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.
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.
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 ).
Which is better soaked cashews or dry? ›
Soaking cashews may contribute to reducing anti-nutrients and promoting heart health. The process is believed to enhance the anti-inflammatory properties of cashews, making them a heart-healthy addition to your diet.
