Creamy Cashew Cheese Spread
Bagel served with fermented white cashew cheese, fresh dill, cherry tomatoes, mint leaves and zaatar spices
Delicious fermented creamy cheese spread
Delicious and easy to prepare, this creamy cashew cheese spread will surely please everyone! This cheese is vegan, gluten-free, gut friendly, rich in fiber and in protein. Before preparing this recipe, you will need to make your own batch of rejuvelac which is the star ingredient!
Tutorial on how to make rejuvelac :
This white cheese spread will have a different taste every time you make it due to the natural fermentation process! Add fresh herbs to add more flavour!
This flavourful garlic cheese spread is perfect to serve in veggie sandwiches or as an appetizer
Makes about 600g
Ingredients
1 1/2 cups unsalted cashew nuts, soaked overnight, or at least 6hrs, drained
55 ml (up to 110 ml if needed) rejuvelac
2 garlic cloves, peeled and crushed
1/4 teaspoon fleur de sel or Himalayan salt
2 tablespoons good quality olive oil
Vegan salad trio served with a roll with homemade, probiotic fermented cashew garlic cheese
Instructions
In a food processor, or blender, mix all the ingredients until you get a smooth texture. If necessary, increase the amount of rejuvelac to reach the desired consistency.
Line a colander with two layers of cheesecloth and place it over a large bowl. Pour your cheese preparation into the cheesecloth and wrap the cheese with the edges of the fabric.
Leave the cheese to ferment at room temperature for 24 to 48 hours.
When the fermentation process is complete, shape the cheese into the desired shape (log or puck), wrap in cling wrap and store in the fridge for an additional 24 hours before serving.
Flavour with nutritional yeast, fresh or dried herbs, spices, fresh pepper, etc.
This fresh cheese will keep for about 10 days in the fridge.
Have you tried my other plant-based recipes?
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