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Raw Cashew Cheese

This cheese is easy to prepare and makes a wonderful spread/dip.


  • 1 cup raw cashew nuts, soaked in water for 6-8 hours
  • ¼ – ⅓ cup water
  • tsp unrefined salt


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.


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.


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

Serves 8-10


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