White Cheddar Cashew Cheese, Artisan-style
This is a semi-firm artisan-style cheese with a tangy, quite strong taste and is light years away from most commercial vegan cheeses. It’s not difficult to make but you need to plan ahead – it takes 6-7 days, most of it soaking, culturing and developing its flavour – the actual cheesemaking is very simple.
Some of these ingredients may be unfamiliar but you’ll find most of them in a good health food shop or online. Miso is usually cheaper in an Oriental grocers, eg Korean, Chinese etc – most are vegan but check there is no added fish (bonito flakes). Store miso in the fridge and use as stock for other recipes.
This cheese uses a particular kind of probiotic – we offer two choices, bought (raw sauerkraut liquid) or home-made (rejuvelac).
Bought sauerkraut, raw (unpasteurised). Most commercial sauerkraut, even organic, is pasteurised. This means that most or all of its probiotic qualities have been destroyed. Look for the type that is stored in the fridge and is marked ‘raw’ or ‘unpasteurised’. There are several brands, the most common being Morgiel and RAW. You can still eat the sauerkraut after using the liquid!
This isn’t difficult to make but it does take time so planning ahead is necessary! It’s definitely worth it if you want to make fermented vegan cheese regularly. Please note the fermentation process is supposed to make the rejuvelac gluten-free. However, always check with your health adviser/GP especially if you are coeliac. It is also possible to make it with sprouted quinoa which is inherently GF – see the video.
- ½ cup raw wheat berries (whole wheat grains)
- Bottled or filtered water to be used throughout the process
- 1 large, sterilised glass jar, eg a big coffee jar plus cheesecloth to cover plus rubber bands OR a ready-made sprouting jar with lid .
- How to make it – watch this great little video! A big thank you to Mary’s Test Kitchen
Another big thanks to The Non-Dairy Evolution Cookbook by Skye Michael Conroy, from which this recipe was adapted.
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