Description
Reprinted with permission from The Vegan Creamery Copyright © 2025 by Miyoko Schinner. Photography copyright © 2025 by Eva Kolenko. Published by Ten Speed Press, an imprint of Crown Publishing Group.
Cashew cheeses are now ubiquitous, and everyone makes them a little differently. Unlike the previous recipes in this chapter where a milk is coagulated, then separated from the whey, cashew cheese is basically a thick puree or paste that “sets up” into cheese. Sometimes coconut or another oil is added to make the mouthfeel even creamier, although I don’t find it necessary.
Cashew cheese is the easiest of all to make and can be flavored in a multitude of ways. It can even be aged, and its texture will change over time from creamy to sliceable. I have aged wax-covered cashew cheese for even two years or longer, at which point the texture can become like Parmesan. Although in my first book I recommend air-drying, if you do this for too long without a protective coating, the flavor can dissipate and just become chalky. This is why a long-aged cashew cheese should be waxed or have another protective coating, such as herbs, a saturated oil like shea butter, or activated charcoal.
This recipe is a springboard from which I hope you will create your own versions.
Ingredients
- 2 cups (280g) cashews
- ½ cup (120ml) water or rejuvelac
- 1 teaspoon fine sea salt
- 2 tablespoons shio-kōji (optional; for umami flavor)
- 1 tablespoon nutritional yeast flakes
- ¼ teaspoon vegan culture, either mesophilic or thermophilic (omit if using rejuvelac)
Instructions
- In a saucepan, combine the cashews with water to cover. Bring to a boil for 2 to 3 minutes, then drain well.
- In a blender, combine the cashews, the ½ cup (120ml) water or rejuvelac, salt, shio-kōji (if using), and nutritional yeast and process until smooth and creamy, 1 to 2 minutes. Check the temperature—if the mixture is very hot, allow it to cool to below 100°F before adding the culture. Add the culture and reblend momentarily.
- Transfer the mixture to a sterilized container with a lid, ensuring that there is at least an inch or two of headspace, and place in a warm place (80° to 90°F for mesophilic cultures, 90° to 105°F for thermophilic) for up to 24 hours. You should see little gas bubbles build up—this is a unique function of cashew fermentation (this does not happen with most other milks). You should check the pH or taste it after 12 hours. Aim for a pH of 4.6 for a cheesy but not too tangy cheese (the longer you ferment it, the tangier it will get).
- When it has reached the desired pH, put the container in the refrigerator or transfer to a cheesecloth-lined mold of choice. Refrigerate it for 24 hours or so until it has firmed up and can be unmolded. Serve as is, or roll in fresh or dried herbs, smoked paprika, grated lemon zest, or crushed peppercorns. To keep and serve as a soft cheese, wrap in plastic wrap and store in the refrigerator for 2 to 4 weeks.
Notes
Variations
- Aged Cashew Cheese: Cashew cheese is easier to age if it is coated in something that adds not only flavor but protection. Coat the molded cheese in dried herbs of choice, activated charcoal, or paprika and wrap loosely in parchment paper. Store in the refrigerator, where it will firm up and develop additional flavor over the course of 4 to 8 weeks. The cheese is ready when you say it is!
- Savory Aged Cashew Cheese (Cheddar-like): When making the cheese, use only ⅓ cup (80ml) water or rejuvelac, increase the nutritional yeast to 4 tablespoons, and add 2 tablespoons light or white miso. Ferment until fairly tangy, aiming for a pH of 4.3 or lower. Put in a mold and refrigerate to firm up. Take out and wrap in parchment paper. Let it age in your refrigerator for 6 to 8 weeks, until firm and sliceable.
- Double Cream Cheese: After fermentation, put the cheese in a food processor with ¼ cup (60ml) melted refined coconut oil or refined shea butter and process until smooth. At this point, you can also add finely minced chives, garlic, or fresh or dried herbs. Pour into a cheesecloth-lined mold of choice and refrigerate until firm, then remove from the cheesecloth. Wrap in plastic wrap or parchment paper and store in the refrigerator for up to 8 weeks
- Prep Time: 20 minutes
- Fermentation Time: 24 hours
- Category: Snack, Condiment
- Method: Fermented
- Cuisine: French, Japanese