Aged Raw Cashew Cheese w/ Crushed Black Pepper




Aged Raw Cashew Cheese w/ Crushed Black Pepper



  • 2 cups cashews, soaked for 6h
  • 3 Tbsp water
  • 1 capsule vegan probiotic powder
  • 2 1/2 tsp lemon juice
  • 2 tsp nutritional yeast
  • 1/2 tsp pink Himalayan salt
  • Black pepper for topping


  1. Rinse and drain the soaked cashews.
  2. Blend them with 3Tbsp water in a high speed blender until very smooth. Add a little bit more water if need it (try not)
  3. Once you get a nice and creamy consistency, add the probiotic powder and blend again for a few seconds (don’t overblend)
  4. Pour the mixture into a cheese cloth and tie up the ends. Place it over a strainer and let it set over a container to drain all excess of liquid.
  5. Let it ferment between 24 and 48h depending on how sour you like it. If you have a dehydrator, set the temp at 85F and transfer the cheese. If you don’t have a dehydrator, leave it at room temperature (preferably in a warm spot) covered with a cloth towel.
  6. At this point, you can open the cheese cloth and you should have a nice fermented nut cheese. Make sure the smell is nice and cheesy and it doesn’t have any pink spot.
  7. Transfer the cheese into a clean bowl.
  8. A thin crust layer will be formed on top. You can remove it if you don’t like (I always keep it)
  9. Add the flavor ingredients and mix well adjusting them as desired (you can add spices or herbs if you like)
  10. Transfer the cheese to a piece of plastic wrap and form a ball. Cover well and transfer to the fridge.
  11. Hardest part: to achieve a good consistency the cheese should be in the refrigerator for at least 24h, longer is better).



Please enter your comment!
Please enter your name here