Fermented Firm Cashew Cheese

Layered with umami, salty and cheesy depths of flavour, this Fermented Cashew Cheese will be a hit on your next charcuterie board. This vegan cheese adds a bit of funk to your plate as well since it’s fermented, making it supportive of gut health and mental health. Enjoy it with your favourite crackers, cucumbers or in a grilled cheese.

Instructions

1. 1

   PREHEAT: the oven to the lowest temperature, such as 170F.

2. 2

   PROCESS: the cashews in a food processor until smooth. Scrape down the sides as needed.

3. 3

   ADD: all of the ingredients to the food processor except for the probiotics. Pulse the mixture until well combined.

4. 4

   TRANSFER: the mixture to a glass container. Open the probiotic capsules and pour the powder into the cheese mixture. Mix well with a wooden spoon. Cover loosely with cheesecloth or a towel and set on top of the stove to incubate for 12 hours.

5. 5

   SCOOP: the mixture out of the glass container and into a small ramekin or similar container and transfer to the fridge to set, at least two hours.

6. 6

   Notes: If you don’t have time on your side: omit the probiotics and fermentation process so you can enjoy this cashew cheese as a spreadable, soft cheese. You will still get some fermented benefits from the brown rice miso paste. Feel free to swap in other spices instead of garlic powder, such as onion powder, chipotle powder, etc.