Fermented Nut Cheese
GAPS, Vegan, Paleo, Grain Free, Dairy Free
- Prep: 5 minutes
- Active: 15 minutes
- Inactive: ~1 day
- Yield: ~1 Cup
I’ve always looked askance at the nut ‘cheeses’ I’ve seen recipes for. That said, I’m not one to shy away from trying new things and fermented things make me happy. They scare my husband, but he puts up with my experiments. So I thought it would be fun to see just how “cheesy” these are.
Cashews make a creamy, slightly sweet and smooth consistency ‘cheese’ with a neutral flavor. I feel like they would make a great base for any herbed ‘cheese’ you might like to recreate. Almonds have a crumbly texture, like feta cheese. Play with nuts and seeds to find your favorite combination!
- 1 cup raw cashews (or any other nut/seed combination)
- filtered water
- 1 Tbsp lacto-ferment juice (juice from fermented pickles, whey, etc) OR 1/2 tsp probiotic powder
- 1-5 Tbsp dechlorinated water
- sea salt to taste (~1 tsp)
- lemon juice to taste (~1 1/2 tsp)
- Place the nuts/seeds into a bowl and cover with filtered water. Allow to soak 6-12 hours. Six is ideal for things like cashews, 12 is better for almonds.
- Drain the nuts/seeds and remove any skins. Place into a food processor or high power blender with the lacto-fermented juice or probiotic powder and water. Start with 3 tablespoons water and add more as needed to be able to process the nuts/seeds. Process until smooth. Place in a clean jar. Be sure there is plenty of empty space in the jar as it may expand during fermentation. Cover tightly with a fine cloth; two layers of cheesecloth, or a nut milk bag will work fine.
- Allow to ferment at room temperature for about 12 hours.
- Add sea salt and lemon juice to taste.
- If you would like a thinner cheese add more liquid. These ‘cheeses’ would be delicious seasoned with herbs as well.