03/25/2026
Fermented Cashew Cheese
- 1 cups raw cashews
- 1 garlic clove, minced
- 2 tbsp fresh lemon juice
- 2 tbsp nutritional yeast
- 1/2 tsp salt
- 1/2 cup water
- 2 probiotic capsules
- 1/4 tsp oregano (optional)
1. Soak cashews overnight (or at least 4 hours)
2. Drain and rinse cashews and place in a high-speed blender.
3. Add garlic, lemon, nutritional yeast and salt.
4. *Important step* Transfer to a mixing bowl and empty contents of two probiotic capsules.
5. Stir well (DO NOT use a metal spoon here as it will add a metal taste to your cheese or inactivate the probiotics)
6. Place a strainer lined with two layers of cheese cloth on top of a mixing bowl.
7. Scoop “cheese” onto the cheese cloth and then gather into a ball or disk shape.
8. Secure the top with a rubber band and leave on the counter at room temperature for 48-72 hours.
9. Once hardened and to desired taste, transfer to fridge to chill overnight in an airtight container.
10. To serve, unwrap cheese and can sprinkle with dried herbs like oregano or herbs of choice.
11. The cheese will last for 1-2 weeks.