Now that you have a whole jar of cashew cheese, how do you use the stuff?! Obviously, you can just spread onto crackers and enjoy, but if you’re feeling a little more daring… If stored in a sealed jar, the cheese will last for about a week in the refrigerator. You can easily thin it out (such as for pasta sauces) by adding more water. The final texture will be solid, but spreadable. The texture improves and the flavors meld together perfectly. I don’t know exactly why, but cashew cheeses become much better after refrigerating for several hours. Spoon the cheese into a jar or container and refrigerate. In all, it’s an extremely flavorful base recipe that can be pulled in a million different directions. The nutritional yeast adds a distinctly cheesy taste, the garlic and salt intensify the flavors, while the acid from the lemon juice and apple cider vinegar brighten things up. I’ve found this specific list of ingredients to be the perfect combo. If it’s wayyyy too thick, add a little more water. This will likely be very thick and you will need to manage the speed to ensure that it continues blending. Then, drain the cashews and add all ingredients (cashews, water, nutritional yeast, lemon juice, apple cider vinegar, garlic powder, black pepper, and salt) to a high-powered blender like a Vitamix and blend until smooth. This is incredibly important because it will soften the cashews, allowing them to be fully blended – no one likes little chunks of cashews in their sauces. For that reason, I recommend you make small batches that you’ll eat quickly-a cup or two, depending on how many people will help you devour it.Soak the cashews! Place about 1 1/2 cups of cashews in a container with warm water and soak for at least 2 hours. After a couple of weeks, you may find it too sour. After about a week, the cashew cheese will taste more sour. Like kimchi, kombucha and other cultured foods, the nuts will continue to ferment, changing the flavor over time. At that point, store it in the refrigerator, where it will thicken up a bit, or eat it immediately. Pack the purée into a clean jar and let it sit at room temperature for a day or more until it bubbles up and you like the flavor. To make this cashew cheese, soak a couple of cups of raw cashews for 4 to 6 hours, drain and rinse, then purée the nuts along with a starter culture, a bit of water to render a creamy consistency and flavorings if desired. I added garlic to the preserved lemon variation and the result tastes similar to a sour cream and onion dip. But like my sourdough crackers, fermented cashew cheese tastes cheesy without the cheese. (A very small plastic tub of store-bought costs $10 near me.)īoth of the flavors I made for this post taste so tangy and cheesy, you’d assume they contain dairy. If you already have these ferments on hand, you can prepare cashew cheese with very little hands-on work and save a small fortune. A combination of preserved lemon brine and very vinegary plain kombucha brought the second batch to life. For this post, I kickstarted the ferment of one batch with kimchi brine. This cheesy spread contains nuts, salt, seasonings, a bit of water and a starter. (Not that there is anything wrong with hippie woo-woo food but I hope to convince the hippie woo-woo wary to try this.) Fermented nuts may sound like hippie woo-woo food but many cultures ferment nuts as part of a traditional diet.
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