This plant-based cheese begins as a smooth cashew-almond cream and becomes tangy through a short, lively fermentation. It is useful anywhere you want a dairy-free spread with body: on bread, beside vegetables, or as part of a simple mezze-style plate.
Use clean equipment and choose a jar that leaves plenty of room for the mixture to rise. During fermentation it should smell pleasantly sour and nutty. Discard it if you see fuzzy mold, unusual discoloration, or smell anything rotten or unpleasant.
Ingredients:
- 1/2 cup cashews (about 2 1/2 oz / 70 g)
- 1 1/2 cups almonds (about 7 1/2 oz / 215 g)
- 1 1/2 cups water (360 ml)
- 1 teaspoon salt (about 5 g)
- 1-2 tablespoons sauerkraut brine (15-30 ml), or a little fermented cheese from a previous batch
Instructions:
- Soak the cashews and almonds in water for several hours.
- Drain the nuts.
- Place the cashews and almonds in a food processor or strong blender with the measured water.
- Process until smooth.
- Transfer the mixture to a large clean jar, filling it no more than halfway because it may rise during fermentation.
- Add the salt and sauerkraut brine, or the previous-batch cheese starter.
- Mix well.
- Cover with a clean cloth to keep insects out while allowing air to pass through.
- After about half a day, stir the mixture.
- Continue stirring while the cheese is actively fermenting and rising.
- When the fermentation calms down, usually after 2-3 days, transfer the cheese to a clean container and refrigerate.
- Use within about 1 week.
