The other day my hubs opened up the oven and said “Joy, that stinks”! I knew I was on to some good cheese making by his comment! But just to be clear, you do not heat this cheese in the oven. The oven stays OFF. It is the perfect warm place for this cheese to ferment like a champ.
Ever since I had my first taste of cashew cheese a few years ago at Tori’s Bakeshop, I’ve been wanting to make my own cashew cheese. Not just because it’s tasty, but also because soaked and fermented nuts like this cheese, are easy to digest, making the nutrients easier to absorb.
But to be honest, I was quite intimidated by the idea of making it myself. It seemed somewhat of a mystery. Every recipe I looked up had a slightly different formula so I knew I would have to play around it before I nailed it.
I’m pleased to tell you, I’ve nailed it and this cheese is absolutely wonderful. It has a creamy texture that is consistent throughout. You could totally trick a dairy-cheese lover into thinking it was a dairy-based cheese. I might just try this on my dad, he he he.
Whether you avoid dairy cheese or not, this cheese is for EVERYONE!
The texture is somewhere between goat cheese and cream cheese.
There is a slight bit of a rind, but it’s so soft you can eat right through it.
Here’s the full recipe and then be sure to read my tips below!
- 2 cups raw cashews, soaked for 6 hours or overnight
- 2 garlic clove
- 2 tsp apple cider vinegar
- 1/4 cup filtered water
- 1 tsp dried rosemary
- 1/2 tsp sea salt
- 2 Genuine Health x 15 billion probiotics
- 1 tbsp fresh rosemary for garnish
- After cashews have soaked drain water and give a quick rinse.
- Place cashews in a high power blender and add garlic, apple cider vinegar, water, dried rosemary and sea salt. Blend until smooth and creamy.
- Open up two probiotic capsules of 15 billion. Sprinkle into blender and blend again.
- Scrape out the mixture on to a cheese cloth and place in a medium size bowl. Let sit on counter for 24 to 72 hours. Or place in a warm place like the oven, with the oven OFF.
I used two capsules of Genuine Health Advanced Gut Probiotics, but this cheese would work with only one capsule of 15 billion.
This cashew cheese is everything you’d want it to be. Creamy, flavourful, dairy-free, gut health friendly and deeeelish! Now for a few more tips for perfect cheese making…
You need to make sure you soak your cashews for several hours. The longer the better, so if you soak them overnight, that’s ideal. Soaking cashews makes them nice and soft for blending but also, you are improving the digestability and the bioavailability of the nutrients. You also reduce the phytic acid which can otherwise bind with minerals and prevent their absorption, so reducing this is a good thing.
It is imperative you use good quality probiotics, or else it won’t work. Just like my Homemade Coconut Yogurt which is one of my most popular recipes of all time! More often then not, when I get an email that the yogurt didn’t work out, it’s been because someone used a cheap probiotic.
Even though the package you see in the photo is for 50 billion, I used two capsules of 15 billion for a total of 30 billion. However, I’m pretty certain one capsule would work just as well.
You can find Genuine Health’s probiotics at most health food stores or you can order it online here. They are my favourite brand because they are a multi-strain probiotic which is important for gut health, as your gut has more than just one strain of probiotic. In fact there is around 1000 different strains of bacteria that colonize your gut. This cheese is seriously gut lovin’!
Depending what kind of blender you’re using, you may need to scrape the sides of your blender down as you’re making it or use the wand to help it blend like I did.
Once it’s been blended, pour it into cheesecloth or a nutbag like I did and tie a knot at the top.
Then leave it somewhere warm for 48 to 72 hours. I left it for 2.5 days before I put it in the fridge. I had to travel with it actually because we had a friend’s wedding to go to this weekend!
I didn’t leave it in the wire mesh strainer because after doing more research I read that metal can inhibit the fermentation process. Even though it was in this strainer for around 12 hours it didn’t make a difference.
Lactofermented foods are incredible for gut health.
They help to proliferate the microbiome with beneficial bacteria. Good bacteria helps to crowd out the bad bacteria and yeast that can contribute to gas, bloating, parasites and yeast overgrowth.
We enjoyed this cashew cheese with some crackers, dried apricots, sliced apple, carrots and radish.
There you have it! Have you been making your own nut cheeses for a while? Hopefully I’m not the only nut cheese virgin here, lol.
This content was originally published here.