Simple Raw Cultured Cashew Cheese for all my cheeseaholics out there.
This simple and easy recipe for Raw Cultured Cashew Cheese is going to blow your mind! It’s sharp, tangy, has a delicious outer rind, while the inside is still super creamy, and it’s totally cheesy. This cultured cashew cheese is just perfect to set up an epic vegan cheese platter, but it’s also great as a little snack on toasted baguette slices. Or with veggies. Or on pasta….let’s be honest, it’s amazing with anything!
I still have a few weeks left until I can finally taste my homemade cashew blue cheese, so now I have to keep my aged-cashew-cheese-cravings in control with this Raw Cultured Cashew Cheese. It does the job for sure! Plus my boyfriend said that this is the best vegan cheese of all the cheeses I’ve ever made, so it would be crazy not to share this recipe with you.
Though this recipe is not an instant fix for your cheese cravings, since you have to ferment the cheese for a few days, you won’t have a lots of work with it actually. All you have to do is placing cashews, rejuvelac, miso, nutritional yeast and salt to a blender and process to get a creamy mixture, then just let the cheese ferment for 1-2 days. At this point you can eat the cheese as cream cheese, or you can dehydrate it to get a firmer, sliceable version.
If you own a dehydrator,
then I’m jealous, then feel free to make a proper raw cheese with it. But since I don’t have one, I simply set my oven to the lowest temperature to dehydrate the cheese. Depending on your oven/dehydrator this could take anywhere between 3 to 6 hours. The longer you dehydrate the cheese, the harder/more sliceable it gets. Once you reached the desired consistency all you have to do is try not to eat the whole cheese in a minute. I warn you, it’s dangerously good!
And if you can’t get enough vegan cheese, check out some of my other cheese recipes:
- Vegan Tofu Feta Cheese
- Walnut and Herb Vegan Cheese
- Basic Cashew Cheese with Herbs
- Baked Almond Feta
- Quick and Easy Vegan Fondue
- Cauliflower Cheese Sauce
If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! ♥︎
- 2 cups of cashews, soaked
- ½ cup of rejuvelac*
- 1 tbsp white miso
- ½ cup nutritional yeast
- seasoning of your choice**
- Add cashews, rejuvelac, miso, nutritional yeast and salt to a blender and process until very creamy and smooth. This might take a few minutes, depending on your blender.
- Place a fine mesh strainer over a large bowl or pot, and lay down two layers of cheesecloth. Scoop cheese mixture over the cheesecloth, then wrap it in a tight bundle and tie with a rubber band. Cover with plastic film and let sit at room temperature for 24-48 hours, so the cheese can ferment. After fermentation place the cheese (still in the bundle) in the fridge for at least 2 hours, so it's easier to work with.
- Remove the cheese from the cheesecloth. It should be a firm ball. You can stir in your seasoning and extras at this point, if you want.
- Shape the cheese into a ball and place on a baking tray***. Set your oven to the lowest heat (about 50°C/120℉) and dehydrate for 3-6 hours, or until dry and sliceable. Enjoy!
** You can keep the cheese plain, as I did here, or you can add fresh or dry herbs, garlic, toasted nuts, chopped sun-dried tomatoes, dried cranberries, black pepper, etc. too. Make sure you only add your extras after the cheese had been fermented.
*** Or use a dehydrator to keep the temperature below 45°C/115℉.