How To Make Cashew Cheese | The Raw Food Kitchen

Cashew Cheese REALLY Is The New Brie!
Ditch the Dairy and replace it with this delicious Cashew Cheese which is:
• Lactose & dairy free
• No additives or fillers
• Healing rather than harming
• Loaded with good bacteria - good for your gut!
• Loaded with vitamins, minerals, good fats
• Non homoginised or pasteurised
Here are the deets:
1 and a half cups cashews soaked 20 mins, drained
1 clove garlic
2T ACV (Apple Cider Vinegar)
1T shiro miso
1/4C filtered water
pinch salt
2 capsules pro-biotics - make sure it has lactobacillus acidophilus in them
2T nutritional yeast
You will also need a high powdered blender with a tamper or pounder to help work the ingredients.
METHOD
Add cashews and all ingredients to the blender. (Break open capsules to put the pro-biotics in).
The trick here is not to add too much water.
You want enough water in there just to cover the blades in the blender jug. As we don’t want a runny cheese. If you make this mistake, add more cashews and blend again.
As the mix will be thick and you don’t want to add any more water here, you are also going to need a tamper or pounder to work the ingredients inside the blender jug to get smoothness.
Once you have that, pour the mix into a prepared bowl with strainer over it and cheese cloth.
Once the mix is in the cheesecloth, gather edges together and tie all up with a rubber band.
You can cover in cling wrap and let it sit on bench for 48 hours to ferment.
After this time, transfer to fridge to let it set up for 24 hours.
Now, at this stage you can either transfer to a container and use this cheese like a cheese spread for when needed or if you have a dehydrator place in the dehydrator for 24 hours at 44°C to help it form a nice crust, this is my fave way of serving it as it reminds me of Brie, a lovely crust or rind while the middle is nice and gooey. (Is that a word?!).
You could also do this in the oven at a low temp (below 50°C).
Serve on a cheese platter with your favourite condiments and flavours.
Will keep in the fridge for weeks. Remember it’s loaded with tons of good bacteria so super shelf stable. Oh and did I forget to mention it’s super cheesy tasty, tangy.
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