Fermented Cashew Cheese: Better Than Dairy!

If you’re trying to reduce or eliminate the dairy in your life but can’t fathom living without your favorite cheese, I’ve got you covered! This stuff tastes better than Philly Cream Cheese and it’s made with cashews, water, and magic!

We all know how important it is to eat foods that keep our gut healthy. Fermented foods do just that! But you don’t have to rely on dairy for your probiotics. You also don’t have to go to a specialty store and shell out a ton of money for vegan cheese. I make my own and you can too.

 

Here’s how I make my fermented cashew cheese:

  • 2 cups cashews, raw organic
  • 1 cup water

Herbs & veggies:

  • 1/2 red bell pepper, diced
  • 2 green onions, chopped
  • 1/2 cup cilantro, chopped
  • 1/2 cup parsley, chopped
  • 3 cloves garlic, minced
  • 1/2 teaspoon sea salt (this is my current favorite salt)

Blend cashews and water in a high powered blender until smooth and creamy. Pour in to a wide mouth *glass container. I use this gallon sized one. Cover with plastic wrap and secure with a rubber band. Allow to sit overnight at room temperature (warm is best). After about 8-12 hours you should notice your mixture has fermented, grown a little in size and have a pleasant cheesy aroma. Once it has fermented, mix in your chopped herbs and veggies. Will keep in the refrigerator for up to one week, longer if you like the extra fermented flavor as it continues to develop. I freeze a portion of my batch and thaw as needed.

 

Let me know if you make my favorite cheese! It goes so well in my corn tostada recipe as well. Hope you love it!

 

disclaimer: this post contains some amazon affiliate links. Every purchase provides a small commission that helps keep this blog running so I can continue sharing so many more great recipes with you. All opinions are my own. Rest assured, if I don’t love it, I won’t share it.

 

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