Home Allergy Friendly Raw Cultured Cashew Nut Cheese

Raw Cultured Cashew Nut Cheese

April 10, 2012

Feeling adventurous? How about fermenting some Raw Cultured Cashew Cheese?

Recently, I’ve been working on another yogurt recipe, but in the interim have dabbled in the making of cultured nut cheese. I used a recipe from Carmella Soleil that I found in her book Deliciously Raw: Easy Recipes for the Omni Blender. The book accompanied my high-powered Omni Blender which BTW really busted a move on this here cultured nut cheese. Just look at the smooth texture!

All You Need to Make This Cheese

Carmella also blogs over at The Sunny Raw Kitchen. A very similar recipe to the one in her book can be found there. All that’s required to make this cheese is:

  • Raw Cashew Nuts or Macadamia Nuts
  • Water
  • Allergen-Free Probiotic Capsules
  • Cheesecloth

The recipe can be found here.

IMPORTANT NOTE: Carmella’s recipe online calls for rejuvelac. Further on down in her notes she mentions that water can be used in place of rejuevelac. Rejuvelac is a general term for a fermented liquid purported to improve digestion of food. It is commonly prepared using whole wheat, rye, quinoa, oats, barley, millet, buckwheat, rice and other grains. If you are gluten-free, stick with using water for this recipe and/or use rejuvelac made from a certified gluten-free grains. I just used water. Easier peasier.

Once cultured, you can enjoy your “cheese” as is or mix in herbs, spices, salt—whatever you want! There’s a world of possibilities. I think I stuck to thyme and dill and threw in some salt and nutritional yeast. Voila, spreadible, edible cheese. Next go-round I’m thinking pepper jack!

The Million Dollar Question

“So, how does it taste?!”

Well, quite like cheese actually—like cream cheese or that Alouette stuff. Kinda blew my mind. My husband approved. I took a batch to a barbecue last week and even our friends liked it.

For the probiotic I recommend Ther-Biotic® Complete by Klaire Labs. I am checking around for a non-dairy cheese culture to experiment with next time—don’t even know if one exists … do you? I’ll let you know what I find. The culturing time depends on how warm your house is and how “ripe” you like your cheese. I opted for a milder cheese.

Another Recipe to Try

Here’s another recipe that comes by way of The Urban Poser. I have not tried it but it looks divine! I mean doesn’t the name say it all? White Wine Pecan Cashew Cheese Ball!

Happy cheese making!

23 comments

More Good Stuff

23 comments

Maggie April 11, 2012 at 12:41 am

Yum! Looks so much like real cheese 🙂 My husband is working on a batch of cashew cheese that ages for 3 weeks. We tested the first batch on the weekend, let's just say it did NOT last long. So good. I can't wait to try this one too.

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Lexie April 11, 2012 at 1:17 am

Maggie, I am so intrigued. I think I let mine go for 14-16 hours and I was good with that degree of "ripe." I would love to come over and sample your next batch : ) xoLexie

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Alisa April 11, 2012 at 3:17 pm

This is a recipe that I keep meaning to make. I better get on it! I use Ther-biotic too – awesome, awesome brand.

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Lexie April 11, 2012 at 4:53 pm

Alisa … yes Ther-Biotic is IT for us : )

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Cara April 12, 2012 at 2:04 am

Lexie, I'm impressed. This whole technique sounds so intriguing!

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hannah April 13, 2012 at 6:55 pm

WARNING!!!!!!!! THIS IS ADDICTIVE!!!!!!! AND SOOOOOOOO GOOD!

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Heather @ Stuffed Pepper April 13, 2012 at 8:10 pm

oops – just left a comment on the wrong post. sorry about that! anyway… can't wait to try this. 🙂

_________________

Heather, love the name of your blog!! xoLexie

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valentina April 17, 2012 at 3:54 am

This looks so beautiful! (And delicious!)

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ALLISON April 22, 2012 at 5:22 pm

I just made this cheese into three different kinds of cheese balls(herb, curry and toasted blanched almonds, and smoked paprika) and was floored by how similar(identical, really) to dairy versions. I used an ultra probiotic and will cut back to less culture time or less probiotic next time, as I might like it a bit milder….but really phenomenal as it was! And so very easy. I used water, not rejuvelac. I will be experimenting with a cheese cake next! Thanks for the recipe!

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Athena April 23, 2012 at 8:32 pm

Are you using rejuvalac? I can't due to no grains, if not using it, what is your sub?

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Lexie April 24, 2012 at 4:11 am

Athena … Please refer to this portion of the above post …

IMPORTANT NOTE: Carmella's recipe online calls for rejuvelac. Further on down in her notes she mentions that water can be used in place of rejuevelac. Rejuvelac is a general term for a fermented liquid purported to improve digestion of food. It is commonly prepared using whole wheat, rye, quinoa, oats, barley, millet, buckwheat, rice and other grains. If you are gluten-free, stick with using water for this recipe and/or use rejuvelac made from certified gluten-free grains. I just used water. Easier peasier.

xoLexie

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pamela strong August 20, 2012 at 11:07 pm

Looks scrumptious! What are some different ways you can use cashew cheese?

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DANI March 7, 2013 at 8:44 pm

@MAGGIE: would love to hear more about the process for your aged cashew cheese!

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Ashley Buhr November 1, 2013 at 9:29 pm

Cashews… How much??? Thanks!!! So excited to try!!

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Lexie November 1, 2013 at 10:22 pm

Ashley, I don't like reposting others' recipes if I have not significantly altered them … so I just linked up to the one I followed. You can find it here: http://thesunnyrawkitchen.blogspot.com/2008/04/not-cheeze-pleaze.html

xoLexie

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JMaree March 7, 2014 at 5:43 pm

I am assuming it will not taste like cheese without the probiotic and the ripening process? The thought of probiotics grosses me out! Haha

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Wholesale Nuts May 21, 2014 at 10:27 am

This is a recipe that I keep meaning to make. I better get on it! I use Ther-biotic too – awesome, awesome brand.

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betsy shipley July 22, 2014 at 11:11 pm

I have been making the vegan cheeses from Miyoko Schinner's book: Artisan vegan cheese for several years now. I also came across Tal Ronnen's: The Conscious cook. He makes a macadamia cheese using New Chapter All Flora probiotic powder. These powders are fairly expensive and I wonder if the powder you suggest would be about the same as the All Flora product.
I am also looking for a non dairy starter for a nut milk yogurt. All the plain non dairy yogurts for sale have many ingredients in them so I am still looking. Someone suggest cultures for health.
Anyway any suggestions would help.
Thanks
betsy shipley

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ZenMomma July 29, 2014 at 5:22 pm

betsy shipley, you can get a vegan culture starter for making non-dairy yogurt from Cultures for Health here: http://www.culturesforhealth.com/vegan-dairy-free-yogurt-starter.html

I've not used their non-dairy vegan culture starter before, but I have used their direct set or "mild flavor" yogurt starter in the past with soy milk as well as their starter cultures for making sauerkraut and I loved them both!

I'm hoping to give this fermented cashew cheese a try for a special occasion! Thank you for the recipe and instructions!

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Shoshana Schwartz October 22, 2015 at 2:46 am Reply
Lexie October 24, 2015 at 7:04 pm

Thank you Shoshana!
xoLexie

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Michelle Sokolich January 4, 2016 at 3:23 am

I can’t wait to try this! Do you think I could substitute coconut water kefir for the probiotic capsules? Thanks!!

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Lexie January 12, 2016 at 9:04 pm

Hi there Michelle,

I really can’t answer this one. Have never tried it. Wonder if there would be a high enough concentration of live cultures to culture the milk. Maybe I should try it, my water kefir is ready (like it is every 24 hours!! Ack, can’t keep up) and needing to be used up some how. 🙂

xoLexie

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