🌰🧀 Vegan Fermented Cashew Cheese: Sharp Cheddar Flavor, No Dairy! ✨
ingredients:
- 2 cups (280 g) raw cashews, soaked in water for at least 4 hours or overnight
- ½ cup (120 ml) filtered water
- ¼ cup (60 ml) nutritional yeast
- 2 tablespoons (30 ml) lemon juice
- 1 teaspoon (5 ml) apple cider vinegar
- 1 teaspoon (5 ml) onion powder
- ½ teaspoon (2.5 ml) garlic powder
- 1 teaspoon (5 g) sea salt
- 2-3 capsules of vegan probiotics (optional, for more intense fermentation)
directions:
1. Drain and rinse the soaked cashews.
2. In a high-speed blender, combine the soaked cashews, filtered water, nutritional yeast, lemon juice, apple cider vinegar, onion powder, garlic powder, and salt. If using probiotic capsules, open them and add the powder to the blender.
3. Blend on high speed until completely smooth and creamy. This may take a few minutes. Stop and scrape down the sides as needed.
4. Transfer the cashew mixture to a clean glass jar or container. Cover loosely with a lid or cheesecloth secured with a rubber band (to allow air to escape during fermentation).
5. Let the mixture ferment at room temperature for 24-48 hours, or up to 72 hours depending on the desired level of tanginess and the temperature of your kitchen. Taste it every 24 hours to check the flavor.
6. Once the desired flavor is reached, transfer the jar to the refrigerator and let it chill for at least 2-3 hours to firm up. The cheese will continue to develop flavor as it chills.
7. Serve chilled or at room temperature. It can be spread on crackers, used in sandwiches, or grated (if firm enough).
Recipe Information: Preparation Time: | 5 minutes (plus soaking time) | Fermentation Time: | 24-72 hours | Chilling Time: | 2-3 hours | Total Time: | Varies | Calories per Serving: | Approximately 100-120 kcal (per ¼ cup) | Number of Servings: | Varies
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