Fermented Cashew Cheeze

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Hi there! Thanks for stopping by!  Welcome to my blog and my very first post! I have lots to share with you from recipes, to ideas, to tips and so much more!  This post is just the start of a new adventure, one I hope you’ll join me on!  So let’s jump right in, shall we?

Cashew cheese is a staple in our house! It can take a simple meal from just ok to AMAZING! We put it on top of our zoodle spaghetti, butternut squash soup, meatloaf, paleo pizza, burgers…I think you get the idea! There are so many variations on this recipe, it’s definitely a good one to have in your kitchen!

Fermented Cashew Cheeze

-3 cups of unsalted raw cashews or cashew pieces (cashew pieces are cheaper!)

-1 3/4 cups of filtered water plus extra water to soak nuts in

-1 Tbsp. cultured veggies or 1 tsp vegan pro biotic powder (approx. 6 capsules with powder removed and capsules discarded)

-Juice of 1 lemon

-1 Tbsp apple cider vinegar

-1 Green onion chopped

-1/4 tsp dried rosemary (optional)

-2 Cloves of garlic, minced

-1tsp garlic powder

-2 Tbsp. nutritional yeast (optional-but gives it a nice cheesy flavor)

-Kosher salt and cracked black pepper to taste

Soak 3 cups of cashews for at least 8 hours in enough filtered water to cover. The longer you soak them, the creamier your cheese will be. (I like to soak mine overnight-covered with a towel).

The next day, or after at least 8 hours, drain your cashews and rinse them well. Place your rinsed cashews in a blender or food processor, add 1 3/4 cups of water and 1 Tbsp of cultured veggies/or 1 tsp pro biotic powder from the capsules. Blend together until you have a nice smooth/ creamy mixture (about 10 mins.).  Scoop the blended cheese into a nut bag and place the bag in a fine mesh strainer seated over a bowl to catch the excess liquid. Cover the top of the bowl with a dish towel and place something heavy on top of the cheese. Let your cashew cheese sit over night to let the cheese ferment.

In the morning, scoop the fermented cheese into your blender/food processor and add lemon juice, apple cider vinegar, green onion, rosemary, minced garlic, garlic powder, nutritional yeast, kosher salt and cracked pepper. Blend until combined and enjoy with fresh veggies, seed crackers or on top of all you favorite dishes in place of cheese, yum!

You can make many different variations from this basic cheese recipe

-Add diced jalepenos and red pepper flakes for a pepper jack cheese.

-Add smoked paprika and coconut aminos for smoked cheddar.

-Add diced habenero, cilantro, coconut aminos and lime juice for a habenero lime cheese.

-Add fresh basil and coconut aminos for a pesto cheese.

-Add bell pepper and coconut aminos for a white cheddar cheese.

The possibilities here are ENDLESS!!   Happy fermenting friends!!

paleopaparazzi

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