
When I removed dairy from my diet, cheese was the hardest for me and what I missed most. Cheese can be a frustrating food to avoid for many people. I fully admit the cravings can be strong! For those of us with dairy sensitivities or an intolerance, finding tasty non-dairy options is important.
When I made this cheese, I was happy to find it fills the gap by providing a creamy non-dairy whole food option. This recipe is for all those dairy-free lovers of creamy deliciousness. It can be added to sauces, baked goods, or spread on pretty much anything for a tasty creamy topping.
Ingredients
- Cashews, raw (whole or pieces)
- Filtered water
- Unrefined sea salt
Instructions
- Soak cashews overnight in a glass jar filled with salt water. Make the water taste salty like the sea.
- Drain off the extra water and place cashews into a blender or food processor.
- Add just enough fresh water to get it to blend smooth. You want to use as little water as possible.
- Pour mixture into a glass jar, cover and let set on the counter for 4 hours. Then move to the fridge.
Variations
- Experiment with nutritional yeast for a cheesy cheddar flavor.
- Add fresh herbs like thyme and basil.
- Wrap the cheese in cheesecloth or muslin and squeeze out all possible liquid. This makes a slightly sliceable soft cheese option.
- Use diluted with water or broth in curries and pasta for a creamy sauce base.
I can’t see how 4 hours would ferment anything. I have invented my own cashew cheese by soaking, draining, adding more water & a capsule of probiotics, and letting it sit for several days, stirring from time to time.
Then salt is added. I get a real cashew cheese that way, real tangy and no problem with mold or anything like that. Then I mash it up. Sometimes I add finely chopped onion & herbs.
Not telling anyone not to make your version. Just saying that I do not think it would ferment all that much.
Hello Samia,
Yes, fermentation can begin happening quickly, but this is a mild fermentation. You can definitely ferment longer if you like. As I advise using presoaked cashews, there is already had deactivation of most of the anti-nutrients. I often recommend adding a probiotic capsule to speed the process, thank you for mentioning it.
Enjoy!
Thanks for your response, Dr. Allegra.