Description
A creamy and tangy plant-based cheese made from fermented cashews, perfect for spreads and dips.
Ingredients
Scale
- 1 1/2 cups raw cashews (soaked in water overnight or boiled for 15 minutes)
- 2 tablespoons apple cider vinegar
- 1 tablespoon freshly squeezed lemon juice
- 3 tablespoons water (room temperature)
- 1/3 cup refined coconut oil
- 1/2 cup nutritional yeast
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1 1/4 teaspoons sea salt
Instructions
- Drain the soaked cashews and rinse them under cool water.
- In your blender, combine the cashews, apple cider vinegar, lemon juice, water, and refined coconut oil. Blend until smooth and creamy.
- Add nutritional yeast, garlic powder, onion powder, and sea salt. Blend until well incorporated.
- Pour the mixture into a clean glass jar and seal it tightly. Let it ferment at room temperature for 16-48 hours.
- After fermentation, stir and refrigerate the mixture for at least 4 hours to firm up.
- Shape the cheese using parchment paper, refrigerate it for another 2 hours to set.
- Store leftovers wrapped in parchment in the refrigerator for up to 2 weeks.
Notes
Let it ferment longer for a tangier flavor. You can also experiment with adding herbs or spices.
- Prep Time: 30 minutes
- Cook Time: 2880 minutes
- Category: Appetizer
- Method: Fermenting
- Cuisine: Vegan
Nutrition
- Serving Size: 2 tablespoons
- Calories: 100
- Sugar: 1g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: fermented cashew cheese, vegan cheese, dairy-free cheese, homemade cheese, probiotic cheese
