This recipe was inspired from Carmella’s Sunny Raw Kitchen. You can read all the info here on Carmella’s blog spot. You will need a good blender or whiz.
I like to use what ingredients are on hand so here’s my version!
Cultured Cashew ‘Cheese’
- 2 cups raw cashews (soaked overnight)
- 2 probiotic capsules
- 2 tbspn filtered water
- Cheesecloth (or I used a brand new Chux cloth)
‘Cheese’ Crust (this is optional – Try making your own version, ie. garlic and herb or lemon zest and black pepper or dukkah). My currant favourite is a sundried tomato pesto crust:
- A handful of sundried tomatoes
- 2 tbspn basil pesto (or just use a handful of basil and a splash of olive oil)
Into the blender put your soaked (and drained) cashew nuts, probiotic capsules and filtered water. Blend on high speed until you achieve a reasonably smooth paste. Add more water if needed. You’ll need to scrape the sides of the blender a few times in between processing.
Scrape out your cheese and wrap well in a cheesecloth. Place your parcel into a sieve or colander and find a nice warm spot to leave your cheese to ‘ripen’. Leave for 12-16 hours.
Divide your cheese into desired sizes (I get two rounds out of this recipe). Shape your cheese into your desired shape, either by using your hands or pressing into a mould (or bowl).
Put your Crust ingredients into the blender and chop finely. You can cover your cheese with the Crust now, or if it’s too soft you can do it after it’s been in the fridge for 12 hours. I scatter the Crust ingredients onto a plate and press the cheese rounds on to it and then roll the edges over it too.
Place your cheese in an airtight container to firm up for about 12 hours. The consistency of your cashew cheese should be similar to that of cream cheese. Delicious on crackers!
A fabulous snack loaded with protein and good bacteria!
Consume within 4 days.