Ever wondered how the food at raw food cafes tastes so good? On most occasions it is due to a high volume of raw cashews. These kidney shaped nuts grow at the end of the cashew apple and their rich creamy texture when processed creates the perfect texture for the sweet and healthier alternatives that raw cakes and desserts deliver.
The cheese makes a wonderful dressing when blended with turmeric, macadamia oil and lime. Or rubbed through kale and dehydrated for those tasty but pricey store bought kale chips. Make a big batch and you’ll have a healthy base for dips, dressing and creamy sauces.
Serve with Black Betty Bam
How to make cashew cheese
- Prep Time: 9.5 hours
- Total Time: 9.5 hours
- Yield: 1 litre 1x
- Category: Plant-Based
- Cuisine: Vegan
4 cups cashew pieces
2-3 cups filtered water for soaking
1 teaspoon probiotic powder (about 4 capsules, discard empty capsules)
2 cups filtered water
1 teaspoon good salt to taste, more as required (I use Murray River or Olsson’s Redgum Smoked Salt)
- Soak cashew nuts for 1 hour, then rinse well and drain.
- In a high speed blender, blend soaked cashew nuts with the filtered water.
- Add probiotic and blend until ultra smooth and creamy.
- Pour pureed nut cream into a sterilised one litre glass jar.
- Cover with cheese cloth, muslin or a very clean linen tea towel.
- Secure with a rubber band.
- Leave overnight in a warm place to facilitate the fermenting process.
- This may take longer in a cold climate.
- The next day, check the cashew cheese for consistency.
- As it ferments, the culture will slowly develop bubbles, a distinctive smell and tart taste.
- Transfer the cheese to a mixing bowl and add salt.
- The salt is imperative to enrich the cheese-like flavour so stir well.
- Check flavour then return to a clean sterilised glass jar.
- Seal tightly and store for up to 5 days in the fridge.