Raw Cashew Cheese

Drain and rinse the soaked cashew nuts and place them in a blender. Blend to a smooth paste, adding 1 tbsp water at a time. Transfer the paste to a clean glass container (ensuring that there is space to accommodate the rising of the cheese) with the lid lightly placed on top (or mouth covered with cheesecloth/muslin) and leave to ferment for 8-24 hours, depending on the weather, or until it begins to smell sour.

Add salt. Mix well and serve. Refrigerate to store.

This can keep for 10 days or more in the refrigerator. Keep unsalted until ready to serve/use. Ideal for making cheesy sauces, dips and spreads, or directly on bread.

It can even be used on baked dishes and will brown slightly, when baked.

Note

The fermentation time differs based on room temperature and season. Please keep an eye on the cheese after 8 hrs. It should be placed in the refrigerator once it begins to smell sour.

Variation

Make flavoured cashew cheese by adding chopped fresh herbs/crushed red pepper/coarsely crushed black peppercorns/caraway seeds, etc.

Serves 8-10