CASHEW CHEESE (FERMENTED)

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FERMENTED CASHEW CHEESE

Yield: 12

Author: ROOT Mindful Nutrition

Prep time: 20 MinInactive time: 24 MinTotal time: 44 Min

A Vegan cheese recipe for those who don't tolerate dairy and still want to enjoy the look and feel of a slice of cheese before or after diner. It uses just a few health promoting ingredients , and requires just 24hours simple fermentation. The result is delicious! and you could add ingredients to create variants once you master it! (herbs, spices....)

Ingredients

• 1 1/2 cups raw cashew (preferably pre-soaked in water overnight and rinsed- to get rid of lectins)
• 2 Tbsp apple cider vinegar
• 1 tbsp lemon juice
• 3 tbsp water
• 1/3 cup coconut oil
• 1/2 cup nutritional yeast
• 3/4 tsp garlic powder
• 3/4 tsp onion powder
• 1 tsp. sea salt

Instructions

1. Drain the soaked cashews and rinse.
2. Add the cashews to your blender, along with the vinegar, lemon juice, water, and oil. Blend on medium or high speed, until relatively smooth and creamy. 
3. Add the nutritional yeast, garlic powder, onion powder, and salt, and blend again until well incorporated and completely smooth. 
4. Pour the mixture into a glass jar with an airtight lid. Seal and let the jar ferment in a warm place, for anywhere between 16 up to 48 hours. 
5. Once the cheese has fermented, take a cheese cloth (or parchment paper). Place it inside a small bowl and press down your cashew cheese into it to shape it like a dome.
6. Refrigerate the cheese dome for 2 hours, or more and you can remove it from the cloth to place it on your cheese board.
7. Store leftovers wrapped in parchment paper in the refrigerator for at least 2 weeks.

Nutrition Facts

Calories

163.82

Fat (grams)

13.46

Sat. Fat (grams)

6.26

Carbs (grams)

7.36

Fiber (grams)

1.95

Net carbs

5.41

Sugar (grams)

1.00

Protein (grams)

5.56

Sodium (milligrams)

200.13

Cholesterol (grams)

0.11

Did you make this recipe?

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