Fermented Cashew Cream Cheese
My recipe for a vegan, fermented cashew cream cheese has two outstanding features: it is easy to prepare and tastes great! Even if it takes a bit of time, it is definitely worth the effort. The fermented cashew cream cheese is delicious, fine, and soft and is suitable as a spread or dip. With a few more ingredients, your cashew cream cheese will always taste different, but always as delicious!
Equipment
- From the Fairment starter set Kein Käse you need 1x large cheese mold, 1x cheese cloth, ¼ tsp bacterial culture.
Ingredients
- 150 g cashew nuts soaked over night
- 140 ml water
- 1/2 tsp salt
- 2 Tbsp yeast flakes
- ¼ tsp bacterial culture mesophilic
Herbs
- 1 Tbsp chopped parsley
- 1 Tbsp chopped chives or spring onions
- 1 Tbsp chopped rosemary
- 2 pinch rosemary salt
- 2 pinch black pepper
Instructions
- Prepare cashews: First, rinse the soaked cashew nuts and place them in a bowl. Then pour plenty of boiling hot water over it and leave it to stand for 1 minute. This kills unwanted microbes. Then drain the water and put the drained cashew nuts in a blender or mixer.
- Finely puree the cashew nuts with fresh water (140 ml), salt and yeast flakes until you get a creamy mass.
- Then pour the mass into a container that can be closed well. The mass will grow as it ferments, so make sure there is plenty of air under the rim. When pureeing with the mixer, the mass can warm up. When the temperature of the mass is below 45° C, add the bacterial culture and mix well.
- Fermentation: Seal the jar airtight and leave it in a warm place (e.g. next to a heater) for about 24 hours. You should now see air-filled bubbles in the cashew mass.
- After 1-2 days (depending on the desired taste), prepare the equipment for draining. Pour the boiling water over the cheesecloth, and gently wring it out with clean hands.
- Place the cheesecloth over the cheese mold and empty the cashew mass into the cloth. Cover the cashew mass completely with the cheesecloth. For about 24-48 hours (depending on the desired firmness and taste), place the cheese mold slightly elevated in a bowl so that the water can drain off.Tip: Depending on how tangy you want the cashew cream cheese to be, drain the cream cheese at room temperature or in the fridge. At room temperature, the vegan cheese will continue to ferment, making it more acidic. In the fridge, the fermentation process pauses.
- If the cashew cream cheese has the firmness and tanginess you like, put it in a bowl and mix it with freshly chopped herbs, pepper, and season with salt or rosemary salt.
Notes
Serving suggestion: your homemade cashew cream cheese tastes great with your homemade rye sourdough bread.
Shelf live: Keep your cream cheese in a storage box in the fridge to store it for up to 1 week.
Tried this recipe?Let us know how it was!