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Tuesday
Apr102012

Raw Cultured Cashew "Cheese"

Feeling adventurous? How about fermenting some Raw Cultured Cashew "Cheese"? It's so easy!

Where is Alton Brown when we need him?

If I could, I would sit down with that man and pick his brain about cultures. And I don't mean cultures in the anthropological sense, but rather those ubiquitous one-celled organisms we call bacteria—the stuff that makes cheese (and feet) stinky and yogurt tart.

Recently, I've been working on another yogurt recipe (to come next week!), but in the interim have dabbled in the making of cultured nut "cheese." I used a recipe from Carmella Soleil that I found in her book Deliciously Raw: Easy Recipes for the Omni Blender. The book accompanied my high-powered Omni Blender which BTW really busted a move on this here cashew cheese. Just look at the smooth texture! 

 

All You Need to Make This Cheese

Carmella also blogs over at The Sunny Raw Kitchen. A very similar recipe to the one in her book can be found there. All that's required to make this cheese is:

  • Raw Cashew Nuts or Macadamia Nuts
  • Water
  • Allergen-Free Probiotic Capsules 
  • Cheesecloth

The recipe can be found here.

IMPORTANT NOTE: Carmella's recipe online calls for rejuvelac. Further on down in her notes she mentions that water can be used in place of rejuevelac. Rejuvelac is a general term for a fermented liquid purported to improve digestion of food. It is commonly prepared using whole wheat, rye, quinoa, oats, barley, millet, buckwheat, rice and other grains. If you are gluten-free, stick with using water for this recipe and/or use rejuvelac made from a certified gluten-free grains. I just used water. Easier peasier.

Once cultured, you can enjoy your "cheese" as is or mix in herbs, spices, salt—whatever you want! There's a world of possibilities. I think I stuck to thyme and dill and threw in some salt and nutritional yeast. Voila, spreadible, edible cheese. Next go-round I'm thinking pepper jack!

The Million Dollar Question

"So, how does it taste?!"

Well, quite like cheese actually—like cream cheese or that Alouette stuff. Kinda blew my mind. My husband approved. I took a batch to a barbecue last week and even our friends liked it. 

For the probiotic I recommend Ther-Biotic® Complete by Klaire Labs. I am checking around for a non-dairy cheese culture to experiment with next time—don't even know if one exists ... do you? I'll let you know what I find. The culturing time depends on how warm your house is and how "ripe" you like your cheese. I opted for a milder cheese.

Another Recipe to Try

Here's another recipe that comes by way of The Urban Poser. I have not tried it but it looks divine! I mean doesn't the name say it all? White Wine Pecan Cashew Cheese Ball!

Happy cheese making!

Reader Comments (19)

Yum! Looks so much like real cheese :) My husband is working on a batch of cashew cheese that ages for 3 weeks. We tested the first batch on the weekend, let's just say it did NOT last long. So good. I can't wait to try this one too.

April 10, 2012 | Unregistered CommenterMaggie

Maggie, I am so intrigued. I think I let mine go for 14-16 hours and I was good with that degree of "ripe." I would love to come over and sample your next batch : ) xoLexie

April 10, 2012 | Unregistered CommenterLexie

This is a recipe that I keep meaning to make. I better get on it! I use Ther-biotic too - awesome, awesome brand.

April 11, 2012 | Unregistered CommenterAlisa

Alisa ... yes Ther-Biotic is IT for us : )

April 11, 2012 | Unregistered CommenterLexie

Lexie, I'm impressed. This whole technique sounds so intriguing!

April 11, 2012 | Unregistered CommenterCara

WARNING!!!!!!!! THIS IS ADDICTIVE!!!!!!! AND SOOOOOOOO GOOD!

April 13, 2012 | Unregistered Commenterhannah

oops - just left a comment on the wrong post. sorry about that! anyway... can't wait to try this. :)

_________________


Heather, love the name of your blog!! xoLexie

This looks so beautiful! (And delicious!)

April 16, 2012 | Unregistered Commentervalentina

I just made this cheese into three different kinds of cheese balls(herb, curry and toasted blanched almonds, and smoked paprika) and was floored by how similar(identical, really) to dairy versions. I used an ultra probiotic and will cut back to less culture time or less probiotic next time, as I might like it a bit milder....but really phenomenal as it was! And so very easy. I used water, not rejuvelac. I will be experimenting with a cheese cake next! Thanks for the recipe!

April 22, 2012 | Unregistered CommenterALLISON

Are you using rejuvalac? I can't due to no grains, if not using it, what is your sub?

April 23, 2012 | Unregistered CommenterAthena

Athena ... Please refer to this portion of the above post ...

IMPORTANT NOTE: Carmella's recipe online calls for rejuvelac. Further on down in her notes she mentions that water can be used in place of rejuevelac. Rejuvelac is a general term for a fermented liquid purported to improve digestion of food. It is commonly prepared using whole wheat, rye, quinoa, oats, barley, millet, buckwheat, rice and other grains. If you are gluten-free, stick with using water for this recipe and/or use rejuvelac made from certified gluten-free grains. I just used water. Easier peasier.

xoLexie

April 23, 2012 | Unregistered CommenterLexie

Looks scrumptious! What are some different ways you can use cashew cheese?

August 20, 2012 | Unregistered Commenterpamela strong

@MAGGIE: would love to hear more about the process for your aged cashew cheese!

March 7, 2013 | Unregistered CommenterDANI

Cashews... How much??? Thanks!!! So excited to try!!

November 1, 2013 | Unregistered CommenterAshley Buhr

Ashley, I don't like reposting others' recipes if I have not significantly altered them ... so I just linked up to the one I followed. You can find it here: http://thesunnyrawkitchen.blogspot.com/2008/04/not-cheeze-pleaze.html

xoLexie

November 1, 2013 | Unregistered CommenterLexie

I am assuming it will not taste like cheese without the probiotic and the ripening process? The thought of probiotics grosses me out! Haha

March 7, 2014 | Unregistered CommenterJMaree

This is a recipe that I keep meaning to make. I better get on it! I use Ther-biotic too - awesome, awesome brand.

May 21, 2014 | Unregistered CommenterWholesale Nuts

I have been making the vegan cheeses from Miyoko Schinner's book: Artisan vegan cheese for several years now. I also came across Tal Ronnen's: The Conscious cook. He makes a macadamia cheese using New Chapter All Flora probiotic powder. These powders are fairly expensive and I wonder if the powder you suggest would be about the same as the All Flora product.
I am also looking for a non dairy starter for a nut milk yogurt. All the plain non dairy yogurts for sale have many ingredients in them so I am still looking. Someone suggest cultures for health.
Anyway any suggestions would help.
Thanks
betsy shipley

July 22, 2014 | Unregistered Commenterbetsy shipley

betsy shipley, you can get a vegan culture starter for making non-dairy yogurt from Cultures for Health here: http://www.culturesforhealth.com/vegan-dairy-free-yogurt-starter.html

I've not used their non-dairy vegan culture starter before, but I have used their direct set or "mild flavor" yogurt starter in the past with soy milk as well as their starter cultures for making sauerkraut and I loved them both!

I'm hoping to give this fermented cashew cheese a try for a special occasion! Thank you for the recipe and instructions!

July 29, 2014 | Unregistered CommenterZenMomma

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