Fermented Cashew Cheese

This is deliciously good on Corn Thins with slices of tomato or on Rice Stax with cucumber. Vary your seasonings to get a new taste every time.

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Fermented Cashew Cheese

  • 1 cup raw cashews, soaked in very hot water for 1 hour
  • 1 large garlic clove
  • 1 lemon juiced
  • 2 heaping tablespoons nutritional yeast
  • 1 tablespoon Sumac to give salty taste
  • 3 tablespoons Kombucha (used to ferment the cheese)
  • 1/4 cup purified water (use only purified water)

In preparing this recipe use only glass and wooden or plastic utensils. Metal can disrupt the action of the probiotic in the Kombucha.

After soaking cashews, drain thoroughly and add to food processor. Add garlic, lemon juice, nutritional yeast and Sumac. Process until very smooth. Scrape down the sides of the processor as needed and add water a little at a time until creamy.

Remove the metal blade from the food processor. Add Kombucha and stir well with a wooden or plastic spoon.

Taste and add seasonings.

Seasoning Suggestions: Lemon Pepper and Dill Weed / Turmeric and Nutritional Yeast / Dried Cranberries / Or any herb and spice combination you enjoy.

Place a fine mesh strainer over a mixing bowl and line with 2 layers of cheese cloth.

Scoop cheese into cheese cloth. Gather the corners and twist the top to form a ball of cheese. Secure the cheese cloth with a rubber band. Set on a dish on the countertop for 48 hours.

Open cheese cloth and taste. The longer it sits, the tangier it becomes. If you want it tangier, let it sit longer.

Place in refrigerator for 6 hours to firm cheese. Scrape cheese onto Cling Wrap, wrap well and keep refrigerated. Use within 5 days.