Cashew “Cheese”

This is similar to the almond cheese I posted not that long ago, but it has a more distinct cashew flavour, somewhat like cashew butter. This means that it’s not the best raw cheese to use in pasta, for example, unless you like cashews. It is good on toast or as an appetizer. You can season it however you like (I give a suggestion below)

200 g cashews

water

2 probiotic capsules (from a health food store), or about 2 tsp probiotic powder

1-2 tbsp yeast flakes (such as Engevita)

1 tbsp coconut palm sugar or honey or regular sugar

1 pinch salt

1 tsp black pepper, optional

Instructions:

1. Soak the cashews in water overnight.

2. Drain the cashews and grind them in a food processor or blender until fairly small (they can look like the ground almonds you buy in the store or a bit bigger). Add a little water if you need to.

3. Open the probiotic capsules and pour the powder in.

4. Mix well. Put in a bowl, cover the cashews with plastic wrap so the plastic is touching the cashews, and then leave the cashews to ferment for 24-48 hours. Taste after 24 hours to see if it’s sour/cheesy enough for your taste.

5. Season the “cheese” by mixing in yeast flakes, sugar, salt, and black pepper, or any other combination of flavours.

6. Serve on crackers or toast or in a bowl as a dip.