Fermented Cashew Cheese

Fermented Cashew Cheese



  • 1 cup cashew nuts – soaked for 8hrs or overnight
  • 2 tablespoons of brine or juice from another ferment (fermented garlic / onion juice works well)


Drain the nuts and whizz them together with the brine, it should have the consistency of runny mashed potatoes so adjust your liquid accordingly.

Place in a bowl and cover with muslin.  Leave for 3-4 days until the mixture begins to smell yeasty, you will be able to detect a change.  It shouldn’t be fizzy.

Keeps in the fridge for a week or so.