Fermented Cashew Cheese
This luscious, spreadable cashew-based fermented cheese has a delicate tang and rich umami notes, with a creamy texture reminiscent of a soft Brie—without the rind or the need for added cultures. Aged naturally using a 2% salt brine soak, this recipe is perfect for a savoury plant-based cheeseboard or luxurious toast topping.
Takes 7 days 20 minutes
Serves 6
Ingredients
For the 2% brine soak:
- 200 g ¾ cup raw cashew nuts
- 4 g salt
- 300 ml water for soaking
For the cheese blend:
- 200 g ¾ cup fermented cashew nuts (from above)
- 2 tsp white miso paste
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- ¼ –½ tsp fine sea salt to taste
- 1 –3 tbsp reserved fermented brine to taste/for blending consistency
Instructions
Make the brine soak
- Soak the cashews in brine: In a sterilised jar or container, dissolve 20g (about 1 tbsp) sea salt in 1 litre (4¼ cups) filtered water. Add the 200g (¾ cup) raw cashew nuts and ensure they are fully submerged using a sterilised weight or small jar. Loosely cover and leave at room temperature (18–22°C / 64–72°F) for 5 days. You should notice some bubbling and cloudiness, with a pleasant tangy aroma by day 5.
Drain and reserve brine
- Strain the cashews: Remove the soaked cashews from the brine, discarding any floaters. Reserve 1–3 tablespoons of the fermented brine for blending. You can rinse the cashews briefly for a less salty result.
Blend the cheese base
- Make the cheese mixture: In a high-speed blender or food processor, combine the 200g (¾ cup) fermented cashews with 2 tsp white miso paste, 2 tbsp nutritional yeast, 1 tbsp lemon juice, ¼–½ tsp sea salt, and 1–3 tbsp reserved brine. Blend until silky smooth, scraping down the sides as needed. The mixture should be thick, creamy, and spreadable—adjust the brine as needed for smoother blending.
Ferment in cloth
- Age the cheese: Transfer the cheese mixture into a double layer of cheesecloth or muslin. Place it in a sieve over a bowl or hang it in a cool, clean spot. Loosely cover with a clean tea towel and leave to ferment at room temperature for 2–3 days. Taste it daily—it should become tangy, cheesy, and complex in flavour.
Shape and chill
- Set the cheese: After fermentation, shape the cheese into a small disc or round using a ring mould or ramekin if desired. Chill uncovered in the fridge for a few hours to allow the outer layer to firm. For a Brie-like appearance, dust the top with a little extra nutritional yeast or cracked white pepper.
Serve
- Enjoy your plant-based Brie: Serve spread on crackers, warm sourdough, or with fruit compote. Store covered in the fridge for up to 5–7 days.
Just started the ripening process and had to back from eating the whole batch on the spot as it’s already delicious. Very excited for what’s to come in a couple of days. Thanks for this wonderful recipe!
Love the enthusiasm!😄 So glad you’re enjoying it already🥰