#Cashew cheese recipe fermented how to#

So what’s the difference you might ask? The bowl on the left is smoother and creamier because it was blended using a high speed blender, and yes a regular old blender will do the job just as well as an expensive vitamix. As you can see the bowl on the left is lighter and doesn’t have as crusty of a top as the bowl on the right. The bowl to the left was fermented for the same amount of time and at the same time as the bowl on the right. Refer to the last 2 pictures above again. Making Cultured Cashew Cheese in a Blender vs Food Processor The next step is fermentation, all you have to do is leave the bowl of cheese covered in a room 65-85 degrees for 2-3 days or until you see a crust on top like the last 2 picture just above the last paragraph. Blend a little nutritional yeast with some cashews and rejuvelac and you’ve got yourself a decadent cheese. Nutritional yeast is an inactive yeast used for an enhanced cheesy flavor and is said to provide vegans and vegetarians with vitamin b12. I believe rejuvelac is a better alternative to probiotic capsules which can get fairly expensive. Rejuvelac is basically fermented water and grains, and is the perfect starter for our cream cheese.

Making the rejuvelac is one of those extra steps but in the end it’s worth it. It’s not that fermenting is extremely hard it’s just it takes time and there are extra steps involved.

Once you have mastered the basics you can move on to the more advanced fermented cheeses such as this one.

#Cashew cheese recipe fermented how to#

Cashew cheese was one of the first raw food cheeses I learned how to make, it’s really quite quick and easy.