This easy cultured cashew cheese is quickly becoming a staple in my house. This rich, creamy cultured cream consists of only two ingredients but develops into varying depths of cheesy flavour. Eat it on it’s own, add it to other creams or sauces, or turn it into a solid cheese (like this creamy garlic mozzarella block cheese). It is adapted from Miyoko Schinner’s recipe from her amazing book, Vegan Artisan Cheese. In this version, only the amounts are different and I skip the salt.
Click here for the printable recipe.
Video Tutorial for Cultured Cashew Cream Cheese
The process is almost exactly like this Cultured Almond Cream Cheese, but it’s even easier as cashews don’t need to be de-skinned and are naturally softer and easier to blend.
Cultured cashews will develop a different flavour than cultured almonds. Actually, you an use this process for most seeds and nuts and you will get a unique flavour from each of them. You can go ahead and use this base in other cheese recipes like this Almond Gruyere, but keep in mind that the flavour will develop differently. Also, try it in this Creamy Garlic Mozzarella that you can slice and grate.
This cashew cheese also makes a nice substitute for sour cream. Just mix it with salt and lemon juice to taste!
Printable Recipe for Cultured Cashew Cream Cheese
- 2 cups raw cashews
- 1/4 cup or more rejuvelac
- Soak the cashews for at least 4 hours in fresh water. You can soak these overnight or over a few days to make them even easier to blend but change the water daily to prevent spoilage.
- Drain the cashews.
- Blend the cashews with just enough rejuvelac to blend until very smooth. You can use a regular or immersion blender.
- Transfer the mixture to a clean glass container and cover with a cheesecloth.
- Let the cashew cheese rest at room temperature for a day or two. How long depends on the temperature, how strong you would like the cheese to become, and your patience! The cheese will develop a funky, cheesy smell and a tangy, yogurt-like flavour.
- Store this cheese in a covered container in the fridge or use as the base in another cheese recipe.
- If your tap water is chlorinated, dechlorinate it before using it to soak the cashews. You can do this by just letting the water stand for a few hours and the chlorine will naturally dissipate.
- The original recipe calls for salt. However, I have made this many times with and without salt and find there is hardly any difference.
- Want to make your own rejuvelac? It's EASY! Click here for the tutorial