Fermented Cashew Nut Cheese
Freshly prepared cashew nut cheese has a slight tang and nutty taste. As it ferments, it develops more of a "cheesy" taste, and becomes more firm.
Equipment
- 1 Blender
Ingredients
- 1 cup Raw Unsalted Cashew Nuts Roasted and Unsalted Cashew Nuts
- 2 cups Water
- 2 tbsp Lemon or lime juice
Dill Pickle Spread
- 1 tsp Dried dill weed
- 1/2 tsp Non-iodized salt
- 4 tbsp Brine from lacto-fermented dill pickle cucumbers Can substitute with another lacto-fermented brine
Umami Spread
- 1 1/2 tbsp Nutritional yeast powder
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- 1/2 tsp Non-iodized salt
- 4 tbsp Kombucha, unflavoured Can substitute with another starter culture like a lactoferment brine
Chili Paprika Spread
- 1 tsp Paprika powder
- 1 tsp Chili pepper powder
- 1/2 tsp Garlic powder
- 1/2 tsp Non-iodized salt
- 4 tbsp Brine from a lacto-ferment
Instructions
- Combine the water and cashews and let them soak for 8 hours or overnight. Cashew nuts may develop a slight purplish discolouration. This is normal and not a sign of spoilage.
- Drain the cashews and add them to a blender. If your blender is not strong, I recommend chopping up your cashews before putting them in the blender. Add in the lemon or lime juice.
- Choose the flavour combination you like, and put those ingredients into the blender.
- Pulse until a nice paste forms. You may need to stop the blender occasionally, and use a spatula to push down the sides, so that everything is smooth and well combined.
- Using a spatula, transfer the paste into a small container. Be sure to push out any air bubbles. The cashew spread will be thinner in texture and have a very nutty flavour. Leave the cashew spread on the counter at room temperature, and ferment for up to 48 hours if you would like the spread to have a more sour taste.
- You can also just place the spread directly into the fridge. It will keep for about 2-3 weeks, and will become denser. It will develop a more "cheese-like" flavour as it ferments.
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