02/27/2026
Fermented Anti-Inflammatory Cashew Cheese.
Keep in mind that Cashew allergies often cause severe, sometimes life-threatening (anaphylactic) reactions, making them a high-risk allergy that commonly appears in children under 2. They belong to the Anacardiaceae family, meaning cross-reactivity is common with pistachios, mangoes, and sometimes poison ivy/oak. Symptoms include hives, swelling, wheezing, and vomiting.
See recipe:
Ingredients:
3 cups raw, organic cashews
Pinch of unrefined sea salt
3 tablespoons apple cider vinegar with the mother, sauerkraut brine, or homemade kombucha
1L filtered water
Optional - lemon juice, nutritional yeast, finely chopped fresh herbs to flavor
Method
Soak the cashews in filtered water with a pinch of sea salt for at least 6 hours or overnight. Drain and rinse well.
Blend the soaked cashews with apple cider vinegar or sauerkraut brine. You may need to add an additional 1 tablespoon of filtered water at a time to reach a creamy consistency. Blend until smooth and creamy. Mix through your optional flavors (lemon juice, nutritional yeast, herbs)
Gently smooth the mixture to a glass jar or glass container and pour enough olive oil over the top to ‘seal’ the cashew mixture.
Seal with an airtight lid and place in a warm spot, out of direct sunlight for 48-72 hours.. Depending on the temperature and time of year where you are, you may need a little less or a little more time. Warmer climates will require less time in this step. You’ll know when your fermentation is done, you will notice little pockets of air and the ‘cheese’ will slightly rise. After this time it should be ready to transfer to the fridge. On taste, it will be slightly tangy, if you like it more tangy, leave to ferment for longer.
Call/text 412-419-1537 to schedule your Nutritional and Exercise/Physical Activity consult with Dr. Areti (Board certified Naturopathic Medical Doctor, Ms Clinical Exercise Physiology and Research) for a healthier you!