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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.
Prep Time8 hours
Cook Time20 minutes
Fermentation Time2 days

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.