Cultured Cashew Coconut Cheese two ways – fresh herb and classic cheddar. This recipe is dairy-free, vegan, and absolutely delicious!
High speed blender
Cashew Coconut Cheese Base
½cupUnsweetened full fat coconut milkI used thai kitchen premium coconut milk
¼tsp Himalayan pink salt
Cheddar Cheese Flavour
2 tbspFresh Chives chopped
2 tspHerbs de Provence
Soak the cashews for 2-3 hours in cold water, until they become soft. Drain and rinse.
Using boiling hot water, sterilize everything that the cashews & cheese will come in contact with including: your blender, the lid, a small silicone spatula, a medium sized glass or pyrex bowl, as well as a silicone lid that you will place over the bowl while the cheese is culturing. This is an important step to ensure that you don't get any unwanted mold or bacteria growth.
To a blender, add the soaked & drained raw cashews, full fat coconut milk, and himalayan pink salt. Blend on high until very smooth. You may need to use a tamper to push the mixture down as you blend. Depending on how much liquid your coconut milk contained (some cans seem to have more cream, while others have more coconut water!) you may need to add a tiny bit of water just to make sure the mixture can be fully blended.
Once fully blended into a smooth paste, spoon it out into the bowl that you sterilized. Open up 8 probiotic capsules and add to the cashew/ coconut mixture. Stir in the probiotic powder until well combined. Add a sprinkle of salt to the top layer of the mixture - this helps to prevent mold or bacteria from forming on the top.
Cover with the sterilized silicone lid, and let sit on your countertop at room temperature for 24 hours.
The Next Day
Check on the Cashew cheese to see how it smells. It should begin to smell mildly fermented. Using a sterilized spatula give it a stir, then sprinkle the top again with a small amount of salt and cover with the silicone lid for another 12 - 24 hours.
The Next Day
It's up to you how long you want to leave your cashew cheese to ferment. Check on it after the 12 hours, and see if you like the smell and taste. If you want it to taste a little more like classic cheese, then let it sit for the full 24 hours - so a total of 2 days from when you started.
It's time to add in some flavour! If you want to try two different flavours, split the Cashew Coconut Cheese into two small sterilized dishes. I like to use pyrex food storage containers with lids! Divide the Cashew Cheese evenly between the two dishes.
To one dish, add in ¼ cup nutritional yeast and stir to combine. You can add in more to flavour to your liking - nutritional yeast gives it a cheddar cheese type flavour.
To the other, add in 2 tbsp of fresh chopped chives, and 2 tsp herbs de provence seasoning. Stir well to combine.
Store the cashew cheese in a sealed container in the fridge. It will harden more once refrigerated. Enjoy on crackers, on sourdough, and as a delicious addition to sandwiches!
*You can swap coconut milk with filtered water if you don't like the coconut flavour. I tested both, however I found that the coconut milk made a creamier and tastier cheese, and the coconut flavour was not overpowering.