Cashew cheese is a fermented cream-cheese-like spread that is perfect for sandwiches, appetizers and dips. It is vegan, gluten free, keto and paleo! Best of all you can flavour it any way you want: herbs, sun dried tomatoes or garlic.
2 cups of raw cashew
3 cups of water, to cover (chlorine free)
2 tbsp miso
Add flavours (see above)
Cover the cashews in water and soak for 24 hours.
Drain the water and blend the cashews into a smooth paste. If you need to add water to help with blending, that’s fine. However, adding extra water will result in a slightly softer cheese spread.
Stir in the miso, and pack the cashew cheese into a glass container. Leave on the counter to ferment for 12-48 hours.
After fermenting, mix in the additional flavours. You may need to add salt depending on the saltiness of your miso.
Store in the refrigerator until ready to serve
The miso needs to be alive in order to ferment the cashews. Live miso will be in the refrigerated section of your grocery store. You can also find it online (affiliate link) or make it yourself.
I use an ordinary blender so my cashews aren’t super smooth. A Blendtec or a Vitamix (affiliate links) will make a super smooth cheese.
It’s easiest to store cashew and miso cheese in glass container as a spreading cheese. However, you can also make cheese logs by rolling the cashew spread into a log-like shape and wrapping it with wax paper or plastic wrap.
If you want to turn the cheese into a dip, then just add in more water during the blending.