About the Recipe
This Fermented No-Oil Cashew Cheese is a rich, creamy, and flavorful plant-based cheese that’s both sliceable and spreadable. Made from soaked or softened cashews, miso for natural fermentation, and a touch of lemon juice for brightness, it develops a tangy, cheesy flavor over time. Optional seasonings like garlic, onion, smoked paprika, or turmeric add depth and complexity. Naturally vegan and oil-free, this cashew cheese is perfect for sandwiches, crackers, or as a savory addition to any meal, bringing the indulgence of traditional cheese without the dairy.
Ingredients
2 cups raw cashews – soaked for 4–6 hours or boiled for 10 minutes to soften
½ cup filtered water – adjust as needed for desired consistency
3 tablespoons white or chickpea miso – provides umami flavor and natural fermentation
2 tablespoons lemon juice or apple cider vinegar – adds acidity & brightness
2 tablespoons nutritional yeast (optional) – for a cheesy flavor
Optional Add-ins (adjust to taste, mix in before fermentation):
1 teaspoon garlic powder – for depth
1 teaspoon onion powder – enhances savoriness
1 teaspoon smoked paprika – adds a smoky note
¼ teaspoon turmeric – provides color & earthiness
Preparation
Process the Cashews
Drain and rinse the soaked or boiled cashews.
Using a food processor (preferred over a blender to avoid overheating), process cashews with filtered water until smooth and creamy. Scrape down the sides as needed.
Add Flavorings (Before Fermentation)
Mix in the miso, lemon juice/apple cider vinegar, and optional add-ins (garlic, onion powder, paprika, etc.). Blend briefly to combine.
Fermentation
Transfer to a clean glass container. Cover with a breathable cloth (cheesecloth or a clean towel) and secure with a rubber band.
Let ferment at room temperature (68–75°F / 20–24°C) for 24–72 hours. Stir and taste periodically. The longer it ferments, the tangier it will become.
Shape & Refrigerate
Once fermented, transfer to a container or mold lined with parchment paper.
Refrigerate for at least 4 hours to firm up.
Optional Coatings for Extra Flavor & Texture:
Seeds: Crushed sesame, hemp, or poppy seeds
Nuts: Finely crushed walnuts, almonds, or pecans
Spices & Herbs:
Coarsely ground black pepper
Dried thyme, rosemary, chives, or dill
Smoked paprika & chili flakes
Aromatics: Crushed dehydrated onions or garlic
To apply, roll the chilled cashew cheese in your chosen coating and refrigerate for another hour before serving.
Add some wholesome crackers, open a bottle of your favorite vegan wine and enjoy your naturally fermented, creamy, umami-rich vegan cashew cheese! 🧀
No animals were harmed during the creation of this recipe!
