Enjoy this spreadable Raw Cultured Cashew Nut Cheese as is or mix in herbs, spices, salt, honey, jam—whatever you want! There’s a world of possibilities.
Raw Cultured Cashew Nut Cheese
Feeling a little adventurous today? Let’s go make nut cheese!
Honestly, the first time I came across a recipe for honest to goodness cultured nut cheese I was a little unsure. I had tried my fair share of hippie recipes and just wasn’t convinced Raw Cultured Cashew Nut Cheese would be all it was cheesed up to be.
But let me tell you, I gave it a try and it WAS!
Even one of our pickiest eater friends thought it was pretty darn tasty!
Once cultured, you can enjoy the “cheese” as is or mix in herbs, spices, salt—whatever you want! There’s a world of possibilities. Here I stuck to dill and mixed in a bit of salt.
Voila, spreadible, edible non-dairy cheese.
Next go-round I’m thinking pepper jack!
What Probiotic Should I Use?
For the probiotic I recommend Ther-Biotic® Complete by Klaire Labs or Non-Dairy Multidophilus by Solaray (available at most natural food stores). The culturing time depends on how warm your house is and how “ripe” you like your cheese.
Ingredients
- 3 cups raw cashew nuts (whole or pieces)
- Probiotic powder (see notes)
- Filtered water for blending
Instructions
- Soak cashews in water 8-10 hours.
- Drain and rinse cashews.
- Add soaked cashews, probiotic powder and 1/2 cup water to container of a high powered blender.
- Blend on high until smooth.
- Add a little more water, if needed, to aid in blending.
- Drape a double layer of cheesecloth over a mesh colander and place over a bowl so that liquid can freely drip into bowl.
- Pour nut mixture into lined colander and fold edges of cheesecloth over to cover.
- Place in warm spot and allow to culture 13-15 hours.
- Transfer to airtight container and refrigerate (see notes for molding and flavoring the cheese)
- Use within 5 days.
Notes
Solaray Multidophilus Non-Dairy Probiotic capsules are available at most natural food stores. The number of capsules you use will depend on the strength of the probiotic. I aim for 40-50 CFUs. Simply open each capsule and pour contents into blender with soaked cashews.
For a flavored and/or shaped cheese; Once cultured, stir in a little salt and dried herbs if desired. Dried dill, dried Italian herbs, and lemon pepper are yummy bets. Looking for a sweet note? Mix in some jam, jelly or honey! Scoop into a small bowl lined with plastic wrap. Smooth top and chill until firm. Un-mold cheese, remove plastic wrap and gently pat additional herbs onto tops and sides.
47 comments
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.
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
This is a recipe that I keep meaning to make. I better get on it! I use Ther-biotic too – awesome, awesome brand.
Alisa … yes Ther-Biotic is IT for us : )
Lexie, I'm impressed. This whole technique sounds so intriguing!
WARNING!!!!!!!! THIS IS ADDICTIVE!!!!!!! AND SOOOOOOOO GOOD!
oops – just left a comment on the wrong post. sorry about that! anyway… can't wait to try this. 🙂
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Heather, love the name of your blog!! xoLexie
This looks so beautiful! (And delicious!)
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!
I’m curious if this recipe has anything fermented in it. I cannot process fermented foods and am dying for a cheese recipe that doesn’t contain yeast or anything fermented.
Anyone have any tips?
Hi Allison, If you consider fermented and cultured the same thing the I would say yes. If not, then you are in the clear. This does use a probiotic which then cultures and provides the tang in this cheese. Does that help?
Are you using rejuvalac? I can't due to no grains, if not using it, what is your sub?
I use rejuvelac, which I prefer over probiotics, but I make mine with Red Quinoa, which isn’t a grain, but rather a seed.
Sylvie, I LOVE tips like this. Thank you for sharing your knowledge and technique. It is much appreciated.
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
Looks scrumptious! What are some different ways you can use cashew cheese?
@MAGGIE: would love to hear more about the process for your aged cashew cheese!
Cashews… How much??? Thanks!!! So excited to try!!
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
I am assuming it will not taste like cheese without the probiotic and the ripening process? The thought of probiotics grosses me out! Haha
This is a recipe that I keep meaning to make. I better get on it! I use Ther-biotic too – awesome, awesome brand.
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
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!
http://www.jarrow.com/product/535/Jarro-Dophilus_Allergen-Free
Thank you Shoshana!
xoLexie
I can’t wait to try this! Do you think I could substitute coconut water kefir for the probiotic capsules? Thanks!!
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
Yes! I just learned how to make cashew cheeze for the first time using water kafir. We also used coconut milk instead of water, so it’s super creamy! The friend who taught me is taking classes from Karen at Blue Heron Creamery in Vancouver be Canada. She is launching a new cheeze cookbook on May 1st 2017….. I’m going to be getting it for sure!
Hi Michelle, that sounds fantastic!!! Oh I miss Vancouver and the food scene there. We used to take the train up from Seattle when I lived there. Loved every visit. I will keep an eye out for that book. Be sure she sends my friend and author of http://www.godairyfree.org a copy of the book for review 🙂 Thank you for the heads up!
Michelle, in researching different culturing methods for vegan cheese, I did find this article (and recipe) where they use kefir culture. Maybe check it out and see if it helps?
https://thecookscook.com/columns/thecooksvegan/vegan-cheese-evolution-cheesemaking/
I can’t wait to try this! Since finding out my intolerances a year ago, cheese is what I’ve mourned the most….more than bread and pasta even.
Did you ever try the pepper jack cheese version? I looked through the “allergy friendly” section and didn’t see it. Would love to know if it turned out, and how you adjusted the recipe to make it!
Hi Dawn, Oh, pepper jack sounds so delicious. I would totally try it! If you do, let me know how it turns out. I should play with this recipe a bit more to come up with some new flavors. In my spare time, right 🙂
this looks so amazing! I’m having a problem finding the actual instructions to the recipe, am i just not seeing it? I’m so excited to try this!
Hi Alex, Thank you for prodding me to add the instructions … in the past I had linked to someone else’s. Give it a look over now and let me know if you have any questions 🙂
amazing! thank you so much! One question, i read in comments to use rejuvelac, would i use that instead of water? do you prefer to use it and does it add to flavor? thx!
I have not made or used rejuvelac. But yes, it is worth a try in place of the water. If you need to avoid gluten, just use a non-gluten grain. Let me know if you try it, I am really curious.
Will other nuts work also? Cashews and I don’t get on too well.
Hi Alisha,
I definitely think so. Most nuts, after soaking, yield a silky blend (use a high speed blender). I haven’t tried them, but I’d suggest Almonds.
Made this last weekend and just made a really good cheese plate with it! Also ate it on bagels.
Did not use the same probiotics. I didn’t really shape it although that was the goal – didn’t seem like it would have gotten hard enough. I basically did one container with mixed in Italian seasoning and one with mixed in herbs de Provence. Next time I’ll try some figs and honey, but still want to come up with more ideas! Maybe black pepper. It did feel like it needed more salt than I added too but that was minor.
Overall incredibly delicious. Will be making many more times I’m sure!!!
Very nice Christina, those are some great flavor ideas. Thank you for sharing!
[…] Raw Cultured Cashew Nut Cheese […]
Hi Alexa,
This is an awesome recipe, I love this vegan cashew cheese. 🙂
I’ve also featured this in our website Green Thickies’ latest post, 10 Delicious Raw Vegan Cheese Recipes. Not the actual recipe, but only one image from here, a small quote and I have credited to you and linked back to this page.
I hope that is okay with you.
Thanks a lot 🙂
Katherine
Green Thickies
[…] 9) Raw Cultured Cashew Nut Cheese […]
The recipe calls for 40-50 cfu’s, is that millions or billions cfu’s?
D this hold up well frozen?
does anyone know a company that makes raw nut cheeses for sale?
Check out http://www.godairyfree.com. Alisa reviews TONS of dairy free products including cheeses. I think https://miyokos.com may be raw.