Firm fermented Cashew-Cheese

A dream came true: homemade fermented “cheese” that truly tastes the most like “real” cheese (compared to any other product I ate so far) due to the usage of vegan probiotics.
Basically I took the recipe from eatthisorg – a food blog I like a lot in general – with just some slight changes.
It’s in German so I translated the recipe below including my changes.
It’s definitely worth a try if you’re up for buying vegan probiotics which are not the cheapest unfortunately but I’m sure there are also a lot of other options to ferment nut cheeses adequately and I’ll keep on testing other methods in the future although.


  • 250g raw cashews
  • filling of 4 vegan probiotic bacteria capsules
  • 50ml cold water
  • 1,5 tsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tbsp nutritional yeast
  • 1 tbsp freshly pressed lemon juice
  • any herbs and spices you like for coating


  1. soak cashews for at least 4h, drain and rinse them carefully
  2. put them into a blender with 50ml cold water and process together with the capsule-fillings until really smooth (it took around 5 min in my case)
  3. transfer the mixture into a clean bowl, cover with a kitchen towel and let it sit at room temperature for about 32-48h
  4. combine and knead the mixture (no worries if it already dried out on the surface, it will become even again after kneading) with lemon juice, nutritional yeast, salt, onion and garlic powder
  5. transfer the dough into a cheese towel (I used canvas), hang and let it drip for 6-8h (it won’t release that much moisture anymore)
  6. start to form even cheese loafs and cover them with any spices and herbs you like
    (I used a mixture of fresh chives, black pepper, pinch of salt, dried dill, dried parsley, dried oregano and dried thyme for the first one on the picture; black pepper, sumac, black sesame, sweet paprika and red chili flakes on the second and onion powder, garlic powder, mustard powder, red chili flakes, sweet paprika powder, black pepper on the third one (clockwise on the picture) )
  7. refrigerate for at least 1h to solidify

    It’s refrigeratable for at least 7 days.

1 thought on “Firm fermented Cashew-Cheese

  1. […] desired. But keep in mind the whole recipe requires a lot of salt.)optional: 1/2 a bulb of homemade Cashew Cheese or 4 probiotic capsules if you are fancy and prepare the sauce one day ahead: just add them to the […]


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