📝 About This Recipe
This artisan-style cashew cheese is a revelation in plant-based alchemy, offering a rich, buttery texture and a sophisticated tang that rivals traditional dairy goat cheese. By utilizing raw cashews and a touch of fermentation, we unlock a deep complexity of flavor that is both savory and bright. Perfect for elegant cheese boards or as a decadent spread, this recipe represents the pinnacle of nut-based proteins.
🥗 Ingredients
The Nut Base
- 2 cups Raw Cashews (unroasted and unsalted, soaked for at least 4 hours)
- 1/2 cup Filtered Water (plus more for soaking)
The Culture and Acids
- 2 capsules Probiotic Capsules (acidophilus or similar, powder only)
- 2 tablespoons Fresh Lemon Juice (strained of pulp)
- 1 teaspoon Apple Cider Vinegar (raw and unfiltered)
Seasoning and Texture
- 3 tablespoons Nutritional Yeast (for a subtle cheesy depth)
- 3/4 teaspoon Sea Salt (fine grain)
- 1/2 teaspoon Garlic Powder
- 2 tablespoons Refined Coconut Oil (melted; ensures a firm set when chilled)
Herbal Coating
- 1 tablespoon Herbes de Provence (dried)
- 1/2 teaspoon Cracked Black Pepper (freshly ground)
- 1 teaspoon Lemon Zest (finely grated)
👨🍳 Instructions
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1
Place the raw cashews in a glass bowl and cover with filtered water. Allow them to soak for at least 4 hours, or overnight in the refrigerator, to soften the nuts and neutralize phytic acid.
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2
Drain the cashews and rinse them thoroughly under cold running water until the water runs clear.
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3
In a high-speed blender, combine the soaked cashews, 1/2 cup filtered water, lemon juice, and apple cider vinegar. Blend on high until the mixture is completely smooth and creamy, with no visible grits.
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4
Open the probiotic capsules and sprinkle the powder into the blender. Pulse a few times just to incorporate; do not over-blend at this stage as high heat can kill the live cultures.
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5
Transfer the mixture to a clean glass bowl. Cover with a breathable cloth (like cheesecloth) secured with a rubber band. Place in a warm, dark spot (65-75°F) for 12 to 24 hours to ferment.
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6
Taste the mixture after 12 hours. It should have developed a pleasant, subtle tang. If you prefer a sharper flavor, let it sit for the full 24 hours.
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7
Once fermented, fold in the nutritional yeast, sea salt, garlic powder, and melted refined coconut oil. Stir vigorously until the oil is fully emulsified into the cream.
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8
Line a small bowl or ramekin with plastic wrap or a damp cheesecloth. Spoon the mixture into the mold, smoothing the top with a spatula.
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9
Cover and refrigerate for at least 6 hours, or ideally overnight. This allows the coconut oil to firm up, creating a sliceable texture.
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10
In a small shallow dish, mix the Herbes de Provence, cracked black pepper, and lemon zest.
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11
Gently invert the chilled cheese onto the herb mixture. Roll the edges or press the herbs onto the surface until the cheese is beautifully coated.
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12
Place on a serving board and let it sit at room temperature for 15 minutes before serving to allow the flavors to bloom.
💡 Chef's Tips
Ensure your blender is high-speed to achieve that signature 'dairy' silkiness; a standard food processor may leave it slightly grainy. Always use refined coconut oil if you want to avoid a coconut flavor in your finished cheese. Use filtered water for soaking and blending, as chlorine in tap water can sometimes inhibit the fermentation process. If the mixture is too thick to blend, add water one tablespoon at a time, but be careful—too much water will prevent the cheese from firming up later. For a smoky version, substitute the herbs with smoked paprika and a drop of liquid smoke.
🍽️ Serving Suggestions
Serve alongside crisp artisanal crackers and sliced Pink Lady apples for a perfect balance of salt and sweet. Pair with a chilled glass of Sauvignon Blanc or a dry Sparkling Cider to cut through the richness. Spread onto toasted sourdough crostini and top with a dollop of fig jam or balsamic glaze. Crumble over a fresh arugula salad with roasted beets and candied walnuts. Accompany with a side of Castelvetrano olives and Marcona almonds for a Mediterranean-style appetizer.