How to Make Cashew cheese (cultured)

Cultured cashew cheese is a vegan alternative that uses probiotic fermentation to develop tangy, cheese-like flavors. Raw cashews provide the creamy base while cultures create the characteristic tang and help develop complex flavors over days of fermentation. Because nuts are high in protein and fats, maintaining strict sanitation of all equipment is essential to prevent the growth of spoilage bacteria.

Category: Nuts & Seeds · Method: Lactic Acid · Time: 2-7d · Difficulty: 2/5 · Yield: varies · Temp: 18-22°C

History

Nut-based cheeses emerged from the vegan food movement of the late 20th century. Early versions were simply blended nuts, but fermented versions using probiotics gained popularity in the 2000s-2010s, offering more authentic cheese-like flavors and added health benefits.

Ingredients

  • 2 cups Raw cashews — Soaked 4-8 hours
  • 2-4 Probiotic capsules — Or 2 tbsp rejuvelac
  • 1/4 cup Water — Filtered
  • 1 tbsp Lemon juice — After fermentation
  • 3/4 tsp Salt — After fermentation
  • 2 tbsp Nutritional yeast — Optional, for cheesy flavor
  • 1/4 tsp Garlic powder — Optional

Equipment

  • High-speed blender
  • Nut milk bag or cheesecloth
  • Glass bowl
  • Plastic wrap

Instructions

  1. Sanitize and Soak

    Thoroughly sanitize your blender, glass bowl, and stirring utensils with boiling water or a food-safe sanitizer. Soak raw cashews in filtered water for 4-8 hours or overnight. Drain and rinse well with filtered water.

    Time: 4-8 hours

    Tip: Sanitation is critical for nut ferments to ensure only the beneficial probiotics thrive.

  2. Blend

    Blend soaked cashews with 1/4 cup filtered water until completely smooth. Scrape sides and blend again. The mixture should be thick, creamy, and free of any grit.

    Time: 5 min

    Tip: High-speed blender is essential for smoothness. Use the minimum water necessary to keep the motor running.

  3. Add culture

    Open probiotic capsules and mix contents into cashew cream (or add rejuvelac). Stir thoroughly using a sanitized non-reactive spoon (wood or silicone).

    Time: 5 min

    Tip: Use dairy-free probiotics containing L. acidophilus or L. plantarum for best results.

  4. Ferment

    Transfer to a sanitized glass bowl. Cover with a breathable cloth or a loose lid. Keep at room temperature (18-22°C) for 24-48 hours until the mixture smells tangy and shows tiny air bubbles. For safety and flavor, the cheese should reach a pH of 4.5 or lower.

    Time: 24-48 hours

    Tip: A warmer room will speed up fermentation; a cooler room will slow it down.

  5. Season and Age

    Mix in salt, lemon juice, and optional flavorings. For a firm cheese, wrap in cheesecloth and refrigerate. The cheese will continue to develop flavor and firm up over the next several days.

    Time: 1-5 days

    Tip: The total process from blending to peak flavor typically takes 3 to 7 days.

Fermentation Timeline

  • Hour 0-24: Early fermentation — Mixture may bubble. Tang beginning to develop.
  • Hour 24-48: Full fermentation — Noticeably tangy. Cheese-like aroma.
  • After seasoning: Setting — Firms up in refrigerator. Flavors meld.
  • Day 3+: Maturation — Deeper, more complex flavors.

Signs of Success & Spoilage

Good signs

  • Pleasant tangy smell
  • Slight bubbling
  • Thick, creamy texture
  • Cheese-like taste
  • No off-colors

Warning signs

  • Pink or green mold
  • Slimy texture
  • Rotten smell
  • Excessive separation

Troubleshooting

Not tangy enough
Cause: Inactive probiotics or not fermented long enough Solution: Use fresh probiotics. Ferment longer in warmer spot.
Too tangy
Cause: Over-fermented Solution: Ferment for less time. Add more salt.
Grainy texture
Cause: Insufficient blending Solution: Blend longer. Use high-speed blender.

Storage

Covered in refrigerator Keeps 1-2 weeks refrigerated. Flavor improves over first few days.

Health Benefits

  • Probiotics from fermentation
  • Plant protein
  • Healthy fats
  • Magnesium and zinc
  • No cholesterol
  • Dairy-free

Serving Suggestions

  • Spread on crackers
  • On bagels
  • In pasta sauces
  • As dip with vegetables
  • On cheese boards
  • Stuffed in dates

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Authoritative food-safety sources

This site cross-references but does not replace professional guidance. For canonical, peer-reviewed fermentation safety information, consult:

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