50g / ¼ cupcoconut oilsoftened or melted, optional, for artisan cheese only
Instructions
Place the cashews in a bowl and cover with water. Add a generous pinch of salt to it (about 1 teaspoon). Soak them for at least 4 hours (or better overnight).
Drain and rinse the cashews and add them to a blender. Add remaining ingredients (water, salt, sauerkraut juice/water kefir, onion powder and smoked paprika) and blend for about 1 minute until smooth.
Pour the mixture into a clean, sterilised jar with a lid (airtight is best). Ensure that the jar is large enough!! Throughout fermentation, this cheese will grow and expand! Give it at least 5cm/2inches of space above. Screw the lid on fast.
Now, find a dark and warm spot for your cheese. The ideal temperature for fermenting it is around 24°C/75°F. The pantry usually works well! Ferment the cheese for 12 – 36 hours. WARNING!!!! Every 12 HOURS, unscrew the lid and let the air out that has accumulated while fermenting. Otherwise, your jar MAY BURST!
Try your cheese after 12 hours of fermenting, if it already suits your taste. If not, keep fermenting it. I love it when the flavour is quite strong, so I always ferment mine for at least 24 hours!
Now, your cheese is ready to go! Give it a stir to get rid of the air bubbles. You can store your fermented cashew cheese in a container instead of a jar if that makes it easier.
Artisan Fermented Cheese
Proceed just as described above, all the way to the end. Once your cheese has fermented to your liking, add ¼ cup / 50g coconut oil to it and mix well.
Line1-2 small bowl(s) with a cheesecloth, baking paper or wax wrap. If you want some herbs, etc. on the top, place them in the bottom, on top of whichever lining you’re using.
Pour fermented cheese into the lined bowl(s) and cover the top with the overlapping lining—just so the top doesn’t dry out in the fridge!
Put in the fridge to set for a few hours. Afterwards, pull it out of the bowl. Place a plate or serving platter on top (whichever you want to use) and turn the cheese upside down. Remove the lining. Sprinkle with more herbs, etc. or garnish with smoked paprika and cashews.
Notes
Beginners: If you haven't made fermented cashew cheese before, please read the more detailed instructions in the blog post (see instructions)!
Storage: After the fermentation (12-48h), the fermented cashew cheese needs to be kept in the fridge to prevent any further fermentation!
Food Safety: If you notice any weird, maybe even unpleasant fizzy, taste, it’s not worth it. Don’t risk your health! Chuck it, and start again!