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 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 (including a step by step video!).
I used two capsules of Genuine Health Advanced Gut Probiotics, but this cheese would work with only one capsule of 15 billion.
*NOTE: The key to get it super creamy is making sure you blend it really really well. It should be almost like cream when it’s finished blending. I don’t think it would work in a food processor, you need a high power blender like a Blendtec or a Vitamix.
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 will be 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 the amount of phytic acid in foods is a good thing.
It is imperative you use high quality probiotics, or else it won’t work; just like in 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 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 benefical bactiera. In fact, there are around 1000 different strains of bacteria that colonize your gut and this cheese is seriously gut lovin’ so you will be able to proliferate your gut with even more!
If you are sensitive to dairy and experience digestive upset or skin irritations (including eczema ), I would recommend going dairy-free and also make this creamy dairy-free nut cheese!
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.
And just in case you still need some clarification on this whole nut cheese making thing, you can watch my step by step video where I take you through the process of making your own own creamy cashew nut cheese!
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.
Tell me some of your favourite nut cheese flavour combinations, or what flavour you are dreaming up for your nut cheese!
Have a joyous day!
This content was originally published here.