Fermented Cashew Cheese (Vegan, Probiotic)
This vegan cashew cheese is a tasty snack. Fermentation boosts the nutritional value of cashews and make them more digestible. It is a must-try if you are looking for a nutrient-dense, dairy-free cheese option.
Servings 140 grams
Calories 685kcal
Cost $5
Equipment
- Cheesecloth optional
- Tofu Press optional
Ingredients
- 1 cup raw cashews
- 3 tablespoons plain kombucha
- 1/2 teaspoon sea salt
- 1 tablespoon fresh oregano or herbs of your choice
Instructions
- Soak the cashew for a minimum of 8 hours.
- Add cashew, salt and kombucha into the food processor. Blend on high speed. Scrape down the side of the bowl and repeat a few times, until the mixture is completely smooth.
- Finely chop the oregano with a knife. Remove the blades from the the food processor, then mix the oregano into the cashew paste using a spoon.
- To use a tofu press to shape the cashew cheese, line the tofu press with a cheesecloth. Transfer the cashew paste into the tofu press, then fill in the corners and smooth out the surface. Cover the surface of the cashew cheese with rest of the cheese cloth, then place the cover of the tofu press on top. If you don't have a tofu press, you can simply hang the cashew paste in cheesecloth or a nut milk bag.
- Leave the cashew paste to ferment in room temperature for 24 to 48 hours. If you leave it out for too long, the cashew paste will start to dry out and get stuck to the cheesecloth.
- Remove the cashew cheese from the cheesecloth. Then wrap it in parchment paper. If you didn't press your cashew cheese into a block earlier using a tofu press, you can now roll the cashew cheese into a log in the parchment paper.
- Store the cashew cheese in the fridge. The flavour will continue to develop.
Video
Nutrition
Calories: 685kcal