Easy Fermented Cashew Cheese

If you are looking for the tastiest vegan fermented cashew cheese then you’ve come to the right place. As a plant-based home cook, I am always finding new ways to ‘veganise’ something and I think I’ve cracked the code when it comes to a good cheese-like cashew cheese. Think creamy, the right amount of sour, spreadable and just overall yum! My easy fermented cashew cheese pairs perfectly with my Easy 6 Seed Crackers for an afternoon snack or cheese board. And honestly, at a fraction of the cost of a small 270 gram jar of cashew cheese you’ll find at the supermarket for at least $15 it makes sense to make it for yourself. Plus, did I mention it’s super easy, and I should know – I used to make homemade kombucha which in my opinion takes a lot more effort and patience. Below, I’m giving away my secret the best fermented cashew cheese. Jump to how to make fermented cashew cheese to get started!

How long should you ferment your cashew cheese for?

What starter cultures can I use for my fermented cashew cheese?

When making fermented cashew cheese, the choice of starter culture decisively shapes the flavour, texture, and fermentation process. Here’s my guide to the most common starter cultures, detailing their advantages, disadvantages, timelines, and reliability:

Probiotic Capsules

Probiotic capsules or powders contain live bacteria that are beneficial for gut health, such as Lactobacillus and Bifidobacterium strains. These bacteria can be great for fermenting cashew cheese or making your own coconut yoghurt and so on, as they help develop the tangy, cheesy flavour.

Pros:

• Reliable: Probiotics are consistent and predictable, making them a great option for beginners.
• Controlled Fermentation: Since they contain specific strains of bacteria, the flavour development is controlled, leading to a more predictable result.
• Readily Available: Probiotic capsules are widely available in health stores and online.

Cons:

• Cost: High-quality, dairy-free probiotics can be expensive so this may be a deterrent for some people.
• Neutral Flavour: While this is generally a pro, some may find the flavor too mild compared to other cultures like kimchi brine or sauerkraut brine.
• Sensitive to Heat: Probiotics can be destroyed by heat, so care must be taken not to expose them to high temperatures during the fermentation process.

Time Frame:

• Fermentation Time: 24-48 hours at room temperature (around 21-24°C).

Reliability:

• High: Due to the controlled bacterial strains, probiotics are highly reliable and consistent. I have used probiotic capsules to make my own coconut yoghurt in the past but I have not tried this yet for fermenting cashew cheese. Once I do, I will update this blog.

Kimchi Brine or Sauerkraut Juice

The juice from sauerkraut or kimchi, which are both fermented vegetables, can be used as a starter culture for cashew cheese. These juices contain live lactic acid bacteria, similar to those used in probiotic supplements. Using live and unpasteurised kimchi or sauerkraut for fermenting cashew cheese is crucial because it ensures the presence of active, beneficial bacteria that are necessary for the fermentation process. Avoid buying those cheap long-life sauerkrauts among the other pickles in the supermarket as these do not contain live bacteria like the refrigerated ones do.

Pros:

• Flavourful: These starters add unique, complex flavours to the cheese, which can be a pro or con depending on personal taste. I personally love using a beetroot and ginger sauerkraut.
• Easy to Obtain: If you already make or buy sauerkraut or kimchi, you have a ready source of starter culture.
• Natural: This is a natural and whole-food option, adding additional nutrients and beneficial bacteria.

Cons:

• Strong Flavour: The flavours from sauerkraut or kimchi may overpower the cheese, especially if you’re looking for a more neutral taste. I personally don’t find this to be true, but it’s something to consider if you don’t already love kimchi or sauerkraut.
• Inconsistent: The strength and composition of the bacterial culture can vary, leading to less predictable results. This is why I’ve mentioned that you should use a reliable brand that is raw and unpasteurised so that you know it’s going to give a better result.
• Potential Contamination: If the sauerkraut or kimchi isn’t made in a controlled environment, it might contain undesirable bacteria. However, this is less likely to occur when you’re purchasing a reputable brand.

Time Frame:

• Fermentation Time: 24-48 hours at room temperature (21-24°C).

Reliability:

• Moderate: The variability in bacterial content can vary from brand to brand and batch to batch, making this by default a potentially less reliable option if you are to compare to a probiotic capsule. However, this is the method I use (and many others do) and I’ve found it reliable when fermenting cashew cheese.

Kombucha

Kombucha is a delicious fermented tea made using a symbiotic culture of bacteria and yeast (SCOBY). It’s rich in probiotics and can be used as a starter culture for cashew cheese. The live bacteria in kombucha can promote fermentation, adding a unique flavour to the cheese. I have used this method before to make cashew cheese….

Pros:

• Probiotic-Rich: Kombucha is naturally rich in a variety of beneficial bacteria and yeast, which can enhance the fermentation process.
• Unique Flavour: It imparts a slightly tangy and sometimes effervescent flavour, which can add complexity to the cashew cheese which I think is great if that’s what you like.
• Versatile: Kombucha is relatively easy to find and can be homemade or store-bought, as long as it’s unpasteurised.

Cons:

• Strong Flavour: The distinctive flavour of kombucha may not appeal to everyone and it can sometimes overpower the natural taste of the cashews. However, I personally don’t think this comes through greatly in the final product.
• Acidity: Kombucha is quite acidic, which might affect the final texture of the cheese, making it firmer or less creamy. Again, this is not necessarily a ‘con’, and can be a positive if you want a firmer cheese to slice onto crackers.
• Variable Results: The fermentation process can be less predictable due to the varying composition of bacteria and yeast in different kombucha batches.

Time Frame:

• Fermentation Time: 24-48 hours at room temperature, similar to other starter cultures.

Reliability:

• Moderate: The results can be somewhat inconsistent due to the varying strains of bacteria and yeast in kombucha, but it generally works well for fermentation and for me, I’ve had no issues using it. I have tested this using the Remedy brand of Kombucha which can be found in most supermarkets here in Australia. And, as I love ginger I used that specific flavour for this – but don’t worry, it doesn’t produce a strong ginger flavoured cashew cheese in the final product. I just prefer this to choosing a berry or mango flavoured kombucha for example.

Apple Cider Vinegar

Apple cider vinegar, especially the raw and unfiltered kind with the “mother,” has acetic acid bacteria and some probiotics. It might not be packed with live cultures like other starters, but you can still use it to kick off the fermentation of cashew cheese. The acidity of ACV helps create a good environment for bacteria to grow and adds a tangy flavour that everyone loves in cheese.

Pros:

• Easy to Obtain: ACV is widely available and inexpensive, making it a convenient option for fermentation.
• Tangy Flavour: It imparts a sharp, tangy flavour to the cheese, similar to traditional dairy-based cheeses.

Cons:

• Limited Probiotics: ACV contains fewer live cultures compared to other starters like probiotics or kombucha, which may result in a less complex fermentation. This is something to take into account if you choose to use this method as it will likely render a much longer fermentation time frame, which I’ve noted below too.
• Acidic Taste: The strong acidity can overpower the delicate flavour of the cashews, and some may find the taste too sharp. I use ACV a lot in my cooking so I personally don’t find it as offensive as some people might but this is totally personal preference.
• Texture Impact: The acidity may influence the texture, potentially making the cheese firmer and less creamy.

Time Frame:

• Fermentation Time: 24-48 hours at room temperature, though the fermentation might be less vigorous due to the lower concentration of active bacteria. As mentioned, you may find that this can take a lot longer than 48 hours to generate the same level of fermentation as the other methods above. I haven’t tried this method yet, but when I do, I will update this blog with my thoughts.

Reliability:

• Low to Moderate: Because ACV contains fewer live cultures, the fermentation process might be less predictable, and the end result could vary in flavour and texture.

What if my cashew cheese doesn’t ferment?

There might be several reasons why your cashew cheese doesn’t ferment properly even after the recommended 24-48 hour timeframe. If you are not seeing any fermentation bubbles or your mixture hasn’t increased in size, then this may indicate no fermentation or an incomplete fermentation.

Check your culture starter: Ensure your probiotics or starter culture are active, not expired and have been stored correctly. Some questions to ask yourself would be ‘have I used enough starter?’, ‘is the quality of the starter high?’ or ‘have I stored it correctly i.e. in the refrigerator?’.

Temperature issues: Fermentation typically occurs best at room temperature (around 21-24°C). If your environment is too cold, the bacteria may not be active enough to ferment the cheese. On the other hand, if the environment is too warm, it can kill the beneficial bacteria or promote the growth of unwanted microbes. It’s best to keep your ferment away from direct sunlight too.

Sanitisation and contamination: If the utensils, containers, or blender you used weren’t properly sterilised, unwanted bacteria or mould could interfere with the fermentation process. I always use boiled water from the kettle and vinegar to ensure all my utensils and jars are thoroughly clean and as free from unwanted nasties as possible. I haven’t had any issues with my fermented cashew cheese so far.

How do I know when my cashew cheese is ready?

When checking if my fermented cashew cheese is ready, I open the lid and check it once a day. The cheese should have a tangy, slightly sour taste and smell, and a creamy texture that has firmed a little since you first blended it up. The smell should be pleasant, not off-putting. If it smells or tastes bad, discard it. Equally, if you see any signs of mould present, discard it. The same goes for the colour of the cheese. If you see slight colour changes these might not be harmful, especially if the spots are minimal and the cheese smells and tastes fine. Sometimes this can be a result of exposure to light or oxidation. However, if the colour change is more pronounced, you’re just unsure about it, or if you notice any signs of mould or an off smell, it’s safer to discard the cheese. There are always risks with fermenting so make sure to properly check your cashew cheese before consuming.

Can I flavour my fermented cashew cheese?

You can flavour fermented cashew cheese with a variety of ingredients, such as garlic, herbs, spices, lemon juice, or sun-dried tomatoes. Add these after fermentation to create your desired flavour profile. You can even add flavourings like liquid smoke after you’ve finished fermentation for a delicious smokey cashew cheese. If you like all things smoked (like me) you can check out my Vegan Smoked Gouda Cheese which hast a beautiful hickory smoked flavour and is perfect for slicing and having on crackers. For something like nutritional yeast flakes – I blend this with the cashews before I start my ferment, rather than after. It’s also an inactive yeast, so it won’t compete with the beneficial bacteria in the starter culture, allowing fermentation to proceed normally. For me, adding nutritional yeast flakes not only contains vitamin B12, but protein and that umami cheesy flavour you’ll want.

*Note – do NOT add raw garlic in the initial fermentation. Garlic has strong antibacterial properties, which can inhibit the growth of the beneficial bacteria needed for fermentation. This might prevent the cashew cheese from fermenting properly, leading to an uneven or failed fermentation process. Raw garlic, especially when stored in low-oxygen environments like those in cashew cheese, can pose a risk for botulism, a rare but serious form of food poisoning caused by Clostridium botulinum bacteria. Although this risk is low, it’s better to avoid adding raw garlic during fermentation.