How to make cashew cheese



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)



  1. Soak cashew nuts for 1 hour, then rinse well and drain.
  2. In a high speed blender,  blend soaked cashew nuts with the filtered water.
  3. Add probiotic and blend until ultra smooth and creamy.
  4. Pour pureed nut cream into a sterilised one litre glass jar.
  5. Cover with cheese cloth, muslin or a very clean linen tea towel.
  6. Secure with a rubber band.
  7. Leave overnight in a warm place to facilitate the fermenting process.
  8. This may take longer in a cold climate.
  9. The next day, check the cashew cheese for consistency.
  10. As it ferments, the culture will slowly develop bubbles, a distinctive smell and tart taste.
  11. Transfer the cheese to a mixing bowl and add salt.
  12. The salt is imperative to enrich the cheese-like flavour so stir well.
  13. Check flavour then return to a clean sterilised glass jar. 
  14. Seal tightly and store for up to 5 days in the fridge.


Keywords: Plant-Based

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