Recipe: Making Vegan Fermented Cashew Cheese VIDEO!


When you become vegan or if you are allergic to lactose, giving up cheese can be the hardest part for people to try to understand. That is where trying something magical like fermented cashew cheese comes in. There is something truly amazing that happens when cashews are soaked and blended, they really do take on the consistency and flavour or a cream cheese. This cheese can be used as a spread, topped on your sandwiches, dinners, literally anything and everything to give it a pop!
Why ferment though?

Fermented foods are foods that have been through a process of lactofermentation in which natural bacteria feed on the sugar and starch in the food creating lactic acid. This process preserves the food, and creates beneficial enzymes, b-vitamins, Omega-3 fatty acids, and various strains of probiotics-
The Wellness Mama

I wanted to film the process. My only downfall is that my mixture could have been smoother if I had a better blended, but it is great all the same.

-3 cups raw organic cashews
-1L filtered water (needs to be pure water otherwise the chemicals will kill the bacteria that is going to ferment the cheese)
-3 tbs of either kraut juice, or 2 good quality probiotic capsules (watch the video to see what I do).
-2 tsp carroway seeds
-pinch of Salt
-Olive oil to cover the cheese

EDIT- Place the finished product in a pantry or somewhere out of direct sunlight, I put mine in the fridge in the end.

Allow 48-72 hours for the ferment to take place- you will see little air pockets appear causing the cheese to rise.

After 3 days your cheese should be ready to go back into the fridge and will keep for months.

-Plus doing it this way will save you a tonne of cash!

Have you tried fermented cashew cheese before?

With Love,

miss chew

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