Easy fermented cashew cheese

Homemade easy fermented cashew cheese- I know it can sound intimidating to tackle your own fermented foods, and while some are definitely harder then others (I’ve stuffed up my fair share of Kimchi and sauerkraut in my time!) this cashew cheese is so easy to make, you can even skip the fermentation if you’re in a hurry and just want a cashew cream to add to your dish, but if you’ve got the time we’d highly recommend waiting out that extra time for the fermentation (and your gut will be thanking you too!)


  • Raw, organic (if possible) cashews.
  • Sauerkraut brine (my preferred choice), homemade kombucha (or probiotic capsules), brine of any unpasteurised cultured vegetables (for example kimchi) or apple cider vinegar with the mother (last option)
  •  Filtered/spring water.
  • Optional- lemon juice, nutritional yeast and finely chopped fresh herbs to flavour.
  • Blender.
  • Spatular.
  • Glass or ceramic bowl- I prefer to use  a Kilner jar with an airtight lid that can be off gased .
  • A glass jar for storage.

Fermenting foods

The science of gut health is a long and complicated one, different for each individual, and most definitely something that deserves a whole post in its self, but why fermented foods benefit our gut health is something I wanted to briefly touch on.

Fermented foods are not the cool new kid on the block, don’t get me wrong, they are very popular (and with good reason!), but fermentation goes back 1000’s of years (6000 B.C being the earliest record). Fermentation was originally used as a method of preservation long before refrigeration, but of course as we know today the benefits of fermentation go well beyond preservation. Fermentation is the process in which organisms convert sugars or starch into alcohol or acid. This transformation enhances the natural beneficial bacteria (the ‘good’ bacteria, which are not probiotics, but are gut friendly) which helps a range of issues, specifically digestive health.


So now we know that fermented foods enhance the ‘good bacteria’, but what do they do? Bacteria in our gut assists with digestion, absorption of nutrients and immune health. Our gut naturally has both ‘good’ and ‘bad’ bacteria, and achieving the right balance between the two can be a tricky task (a healthy balance is known as equilibrium). When the balance is out and is tipped towards the ‘bad’ bacteria we can see a range of symptoms including bloating, constipation, diarrhoea, heart burn, unintentional weight changes, sleep issues, skin irritation, food intolerances, autoimmune conditions and even effects on our mental health.

Gut bacteria and health

Diet and lifestyle play a massive role in effecting our gut micro biome (the ‘good and ‘bad’ bacteria). Eliminating as much refined sugar from your diet as possible and including probiotic rich foods help to keep a healthy balance. Here are some other great source of bacteria rich foods

  • Kefir
  • Sauerkraut
  • Miso
  • Kimchi
  • Lassi
  • Kombucha
  • Tempeh
  • Yoghurt

Fermented foods

fermented vegetables

Fermented bananasHow to make fermented cashew cheese 

  • SOAK your cashews in water with salt for 4 hours. Drain and rinse.
  • BLEND your cashews with remaining salt and sauerkraut brine.
  • POUR your mixture into a glass or ceramic jar with a lid- if you can, a jar with an airtight lid is best. I recommend Kilner jars. Find a warm spot out of direct sunlight. This will change depending on the time of the year- the ideal temperature is around 24C.
  • TASTE your cheese to see if you’d like to leave it to ferment for longer.
  • ADD in optional flavouring.
  • STORE in a glass jar, in the fridge for up to 3 months.

Frequently asked questions

1. Why do you use an airtight jar? I’ve seen other people cover their ferment with a cloth?

I used to do this too! After studying how to perfect my ferments I realised that fermenting food is an anaerobic process- meaning it requires no oxygen. As long as we use a large enough jar that allows room for the ferment to grow. Shutting off air to the jar reduces invading pathogens like yeast or mould, which commonly spoil ferments. Having said that you can absolutely ferment with a cheesecloth covering the ferment, too, and if you do use an airtight jar ensure it either has a airlock or you burp it 2 x day. I recommend reading this here for a more in depth explanation.  

2. Can I use other nuts?

Yes! I always use cashews, but macadamia or sunflower seeds would be a great choice.

3. What else can I use besides sauerkraut brine?

You can use anything with a good amount of bacteria. Brine from any homemade or unpasteurised fermented/cultured vegetables or kimchi, 3 Tbsp homemade kombucha starter, homemade or unpasteurised kefir (this is a great brand here), unpasteurised apple cider vinegar or a few probiotics capsules cracked open. I prefer and recommend unpasteurised sauerkraut/kimchi brine though.

Fermented cheese with sauerkraut brine
This batch of fermented cheese was made with sauerkraut brine, see below for the comparison to apple cider vinegar (you’ll see it has much less bubbles for etc same time fermenting, but it is slowly fermenting).
Made with apple cider vinegar
This batch was made using unpasteurised apple cider vinegar. There are much less bubbles than the example above, but fermentation is still occurring.
From above you will see cracking as teh ferment expands. The top ferment is using sauerkraut brine, the bottom ACV

4. Where is the best place to ferment?

This changes depending on the time of the year. You need to ensure that the ferment is both warm and out of direct sunlight.

During summer it’s generally pretty easy to achieve this- in the pantry is an ideal spot for me. During Winter I usually ferment in my oven with only the light on. Having the jar sit next to the light works perfectly for us- you just need to remember the jar is in there before you turn on the oven. I always leave a sticky note on the oven door!


An update on using apple cider vinegar as the starter culture

I have successfully used this brand of apple cider vinegar (ACV) many times to ferment the cashews, but after a few reader reviews using apple cider vinegar I need to note that not everyone has been as successful.

To get the best results using ACV ensure that:

  1. Your bottle has not been opened for many months, as this may mean the bacteria are less viable
  2. That you are using unpasteurised ACV with ‘the mother’.
  3. Before adding the vinegar to your ferment gently roll the bottle to spread the sediment at the bottom and ensure you get some of the mother into your ferment.
  4. You give your ferment extra time. I find 12-24 hours is enough when using sauerkraut brine however many readers have needed 72 hours+ before seeing their ferment start to work. So long as you are using an airtight jar OR using the olive oil layer this is totally ok.

Update. I did a comparison between fermenting with sauerkraut brine and apple cider vinegar. I fermented 2 jars at the same time, using the same amount of starter. Here is what I found;

  1. The sauerkraut brine took 48 hours to ferment. There were a-lot of bubbles and rise, the taste was sour, cheesy and delicious.
  2. The apple cider vinegar took 1 week to achieve the same results. While there were only a few bubbles and little rise after 1 week of fermenting I was able to achieve the same flavour. I used an olive oil seal for this process to prevent any unwanted bacteria or mould entering the ferment.

See the recipe below for the full steps.


We hope you like our easy fermented cashew cheese as much as we do! We love hearing your feedback, so if you try this recipe please leave a review or a comment at the bottom of the page. Have a great day.

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Homemade easy fermented cashew cheese

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 28 reviews
  • Author: Jade Woodd
  • Prep Time: 4 hours (soaking time) 15 minutes prep time
  • Cook Time: 12-36 hours (48 max) fermenting time
  • Total Time: 59 minute
  • Category: Fermented foods. Spreads.
  • Method: Fermented
  • Cuisine: American


Homemade fermented cashew cheese. 2 ingredients (because water and salt don’t count, right?), quick to throw together (if you don’t count soaking/fermenting time), gluten and grain free, refined sugar free and gut friendly.


  • 3 cups raw, cashews
  • 1.5 tsp good quality salt, divided
  • 2 Tbsp unpasteurised sauerkraut brine OR homemade kombucha starter OR unpasteurised apple cider vinegar (ACV), with ‘the mother (please see blog notes if using ACV).
  • 1/31/2 cup filtered water (or spring water) for blending (see notes)
  • Optional- lemon juice, nutritional yeast and finely chopped fresh herbs to flavour.


  1. Soak your cashews in filtered water and 1 tsp salt for 4-12 hours
  2. Drain and rinse the nuts and add into your blender with the remaining salt and Sauerkraut brine and water
  3. Blend until completely smooth- this can take quite a while and you should ensure your mixture doesn’t get hot, you might need to blend in 1 minute increments. Take the time to make sure its super smooth and don’t be afraid to use your tamper to get things going.
  4. Put the blended mixture into a clean glass or ceramic jar. Take time to do this, ideally creating a clean layer of cashew mixture. Clean off any mixture that sits on the rim or sides of the jar (to prevent mould growing). Screw the lid on tightly. If you don’t have a jar with a lid, or an airtight lid, you can simply cover with a cheesecloth. Both the starter culture and salt will help to prevent putrifying microbes from entering, so this should be enough. NOTE: In the past I recommended using olive as an airlock. After a few readers suggested this could be unsafe (in that it has a tiny potential to allow bacteria to grow)  I no longer recommend this method- I need to do more research on the subject here.
    Note: You don’t need to sterilise your jar- though you’ll never regret doing so. I use a Kilner jar, and simply wash under hot water using my hand (allowing to air dry).  Make sure you leave enough room at the top of the jar (at least 5 cm/2 inch) for the cheese to grow. As it ferments, lots of bubble will form and the cheese will expand upwards.
  5. Leave your mixture to ferment in a warm spot (out of direct sunlight) for 12-36 hours. Fermentation time will vary depending on the weather (the warmer the quicker), as well as what you want your finished product to be like. The longer the fermenting process, the sourer your cheese will be. The ideal temperature to ferment is around 24C- so if you are fermenting in winter it can take considerably longer! Try to create a warm spot- see blog post for what I do.
  6. You will know your cheese is ready when its nice and aerated, use a clean spoon to taste your cheese to see if you want a stronger ferment. You may find the top of the cheese has formed a skin- don’t worry, its perfectly fine. If you’re adding in optional flavours, do so now by simple stirring them through the creamy paste.
  7. Store in a dark glass jar in the fridge for up to 3 months.


*If you don’t have access to sauerkraut brine, you can use other fermented starters. The flavour will vary, but it will still work- any brine from unpasteurised fermented vegetables will work, or kombucha starter work well or various probiotics (from a capsule or powder form). Kulturedwellness also have great starters- you could use their kefir in place of the water in step 3.  In fact, you can ferment the cashews without any starter at all, but the result is much less reliable.

    1. Thanks so much lovely- its very new, and i am definitely still learning… but loving it xx

  1. Thanks for this recipe! The first time I tried it, it didn’t ferment. Second attempt I let it sit longer and I was so excited to see the aeration when I looked at it this morning! I think it needed longer because of the cold weather. I mixed in nutritional yeast and some salt. So cheesy, creamy and delicious 🙂 I used my own kombucha to ferment and it’s doubly satisfying to know all the elements were made by me.

    1. Hi Michelle:) Yes, the weather will definitely make it a longer process. During winter, i sit mine in the oven with only the light on, which helps to speed it up, but its really not necessary. You can just leave it for longer. Adding olive oil on top of the cheese is a great option in winter too, allowing for a longer ferment and protecting the mix from any undesirable bacteria. Sounds like it worked just perfectly though. I use my homemade kombucha too- it feels great to have the whole process made in your pantry, right?

  2. What is “kombucha starter”? The liquid or the scoby? And how much do you need to add? Is it 2 tbsp of ACV plus homemade kombucha starter or homemade/unpasterised sauerkraut juice or one of the three?

    ACV), with ‘the mother’, homemade kombucha starter or homemade/unpasterised sauerkraut juice

    Thank you,

    1. Hello 🙂

      Yes, the staryer is the liquid. You can add 2 Tbsp in total of any of those things- or a mix of all three. I have tried with all of them, and tbey all work- so basically use whichever you have. Personally i like the sauerkraut version best, but regularly use a mix of 1 Tbsp kombucha liquid (unstrained, from homemade brew) plus 1 Tbsp apple cider vinegar (with the mother).

  3. My ‘cheese’ didn’t seem to be fermenting. Turns out cool and dark can mean very different things depending on where you live! Although I’m sure we all agree on what dark is, ‘cool’ is a bit different. Thanks @panaceaspantry for the help and the suggestions 30 C got it going pretty quickly. I may have over fermented it, but it tastes delicious as a spread on bread.

    1. Hi Vinita. I loved trouble shooting this one with you. I have had difficulty getting it to ferment in the winter too, but the oven light always does the trick. enjoy your beautiful fermented cheese.

  4. Love this recipe. So simple. I used 1 cup of raw cashews and 2 cups of raw almond slices with acv because that’s what I had. I did top with olive oil as my first try without failed. Made it in the vitamix on a Friday night and forgot about it until Monday morning. It was bubbling beautifully when I opened it. I spread it on toast with salt/ pepper and fresh heirloom tomatoes for lunch. Super yummy and creamy. Thank you!!

    1. Hi Marena,

      Thank you so much for your feedback and telling us about the changes you made. I’m excited to try it with almonds now. Yum!

  5. I made this and added dried dill, powdered garlic & onion (fresh is too overpowering for me). I used ACV, homemade kraut juice, and probiotic powder. It turned out so silky and deliciously zingy! Super easy to make and so much cheaper than buying it which I have done for years!

    1. Hi Jacqui,

      Thank you so much for your comment- its so helpful for others to know the changes you made. Glad to help you save some money, and I must try this recipe with the powders next. Yum!

  6. This has become a staple in my house! It’s so easy to whip up, tastes amazing and SO much better than the store bought varieties! Lots of flavour options. Thank you Jade 🙂

    1. Love hearing this. It is such a great base, the flavour choices are absolutely endless. Enjoy xx

  7. Came across this on Instagram and I was instantly curious. Can it really be that easy? Turns out – yes! Super yummy and creamy with just the right amount of tang. Bonus: made it during Lockdown so the kid was invested too. Every morning we’d check to see if it had expanded or for more bubbles. So much fun. Totally making it again. Thanks Jade xx

    1. Paula, I love this for so many reasons but most of all that your child enjoyed the science experiment. So cool!

    1. What a great question! I think that would be possible, yes. If you try it I’d LOVE to know if it worked.

  8. I love your recipes BTW! My kids do as well! I made this cashew cheese last week. I used ACV. The bottle itself has the mother, but I didn’t scoop the mother out to put it with the cheese to ferment.

    I left it out for about 36 hours covered with olive oil, and the lid. I also protected from the sunlight with a tea towel. I didn’t notice much in fermentation so I am wondering if I needed to actually put the mother in with it? OR possibly it just needed longer (it is summer in the US) but my house is somewhat cool. I put it in the refrigerator thinking maybe it was done since I waited longer. Looking at it, I know it didn’t ferment, so could I pull it back out and let it set for a few more days to see what it does? Or should I try to re-purpose this in something else? Or would you recommend I add the mother from the ACV? Thanks again for creating such beautiful and healthy food!

    1. Hi Courtney .

      Yes, you definitely want the mother- that’s where all the good bacteria lives. So long as you have the ferment in an airtight jar, you can leave it a lot longer than 36 hours. If it’s cold in your house I recommend trying to find a warm spot out of sunlight. Give that a go and let me know how it moves along 🙂

  9. I tried it with a kombucha starter, but it has become mouldy in 3 weeks. I was careful to use all clean utensils when handling the cheese. I kept it in a clean glass container, not sure if it was completely airtight though. What should the ideal storage be?

    1. Hi Saa,

      That’s so disappointing for you- if successfully tried it with kombucha many times. Was the starter active? Do you use it regularly?

      The ideal jar is airtight- if you’re not sure I would add the olive oil on top. 3 weeks seems like a very long time. What was the temperature like?

      Next time try to find a warm spot out of direct sunlight, around 24-28C. In the oven with only the light on is a great spot- it only takes 12 hours when you do that.

      Please let me know if you have more questions, so I can troubleshoot with you.

  10. can’t wait to try it, but I’m a bit confused on the third ingredient. Is it 2tbsp ACV plus homemade unpasteurized saurkraut water? and how much sauerkraut water? thx!

    1. Hi Lydia, I’ve just updated the recipe to make it clearer. You just choose one of those things- unpasteurised sauerkraut brine is my fav choice.

  11. I LOVE LOVE LOVE this recipe! It is beyond delicious. Life changing in fact. I live on the QLD sunny coast and I use the liquid from raw ‘jungle’ kimchi by Nourishing Wholefoods and it works an absolute treat. Ferments beautifully and it gives the cashew cheese a glorious flavour. I will make this forever and not change a thing, I keep a bag of organic cashews in my pantry now at all times. Thank you so much for this beautiful recipe Jade x

    1. Hi Bree. This is the most beautiful comment- so happy that you love this recipe as much as I do! I need to get my hands on some of that kimchi.

  12. Hi there,
    I tried this out yesterday but had to make an adjustments and am wondering if that might be the reason for the lack of bubbling. I had to add maybe double the water for the 3 cups (whole) cashews I used, otherwise my vitamix wasn’t having it. I used 2 tablespoons ACV (Braggs brand and made sure to include some of the sediment). They’ve been in the oven with the light on since 4pm yesterday and I’m not seeing a lot of action. Hoping you could advice if I just need to be patient or if I botched it by adding too much water.

    1. Hi Ashley,

      The extra water should not have been an issue, it just means your cashew cheese will be a bit runnier.

      I’m wondering if the ACV is old? It might be that it is just not strong enough in bacteria. I have used ACV many times with great success, however some ppl have reported that when using it the ferment is slow- I will update the blog post with this info.

      Sometimes a ferment takes a bit longer, the main thing is to keep your jar airtight- and if you’re unsure if it is put the layer of olive oil on top. It can keep fermenting slowly for many days this way.

      Sometimes ferments take a few days- I would just wait a bit longer 🙂

  13. It finally fermented after about 3-4 days and was a success! The ACV is a bit old, so perhaps that was the reason it took a while. And yes, I did use filtered water 🙂

    Thanks for the advice, making another batch now.

  14. I love this recipe- I didn’t realise how simple this was to make, but now I make it all the time
    I use a nutri bullet for mine and just add a tiny bit extra water. Even without soaking, it blends quickly and easily to get the smooth cashew cream. Once fermented I love to mix in chopped chives, sweet paprika, nutritional yeast, garlic powder, salt + pepper.
    The only downside to this recipe is i eat way too much because its so moorish.
    Thanks for the delicious recipe!

  15. Love this easy recipe! And came out so delicious! I used prebootic capsules instead and still yummy.
    It came out fluffy ?

  16. This was such an easy recipe to follow and my cashew cheese turned out perfect. I used sauerkraut brine and it took 24 hours before I noticed any bubbles but then it really took off. I flavoured my cashew cheese with dill and salt+pepper and it tastes lush. Thanks so much for a great recipe Jade.

  17. Absolutely amazing! I will be making this recipe on repeat. Texture is fabulous, and you can use it just as you would dairy cream cheese. Even for cakes!

    Recipe note: I used homemade Jun instead of acv or kombucha. Jun is a fermented raw honey and green tea drink, similar to Kombucha. It forms a SCOBY and can be used in many ferments which call for kombucha as a starter. Including this recipe! I used double the amount of fermented starter and let it ferment for 3 days. Gorgeous! So tangy and it bubbled in the jar an extra 2 cm high. Love it.

    I am thinking of making a fried sage and toasted walnut version of this as a cheese ball for Thanksgiving. I will do a 1/2 batch and add 1/2 cup melted room temp refined coconut oil to the finished fermented cashew cheese, (to make it firmer) then stir in salt, toasted walnuts, and avocado oil fried garden sage. Chill in the fridge for a couple of hours then shape in to a ball. Voilà! Just a little inspiration if you needed any extra incentive to make this scrumptious cheese ?

    1. This is so helpful and informative- thank you Simone. I really want to try Jun now- I just need to get a SCOOBY! Can’t wait to see your thanksgiving version 😉

  18. Helloo thanks for the recipe I made it with almond and its came out nice its taste like labnah cheese the lebanese one.?Oh I used probiotic with a yogurt a powder kind I purchased online 2 days fermented

  19. Hi Jade,

    I just want to share with you my experience with the fermented cashew cheese. Inspired by your recipe, I chose to help the fermentation with gluten free sourdough and it went very well. After 4 hours, I’ve already had pressure in the jar, so that I had to split the content in 2 jars, to make room for fermentation.
    After 6 hours, the fermented cashew cheese was ready to eat. It was sour enough, so I moved it into the fridge. I will definitely repeat this, maybe with walnuts next time. We’ll see how it goes.

    All the best and thank you for the inspiration!

    1. I’m so excited to hear this worked with sourdough starter, how fun! Thank you for the details, it’s so helpful!

  20. Absolutely love your fermented cashew cheese Jade! I’ve made it about 3 times now, it’s certainly an upgrade from the ordinary cashew cheese and obviously better on the gut! So thank you my dear for this creation. Much love, Arzu Dogan xox @vitalityandmore

  21. Hi! So excited to try this once it’s finished fermenting. Question, do you usually stir the olive oil in or discard?



  22. I really enjoyed fermenting for the first time! I used fermented cabbage / beet juice for the probiotics. I also added fresh oregano and rosemary from the garden, some garlic for extra flavor, and a nice squeeze of lemon. I left it ferment on my counter for about 4.5 days. When I opened it I could feel the added pressure and it popped open like a kombucha! I love that pop sound! The flavor was incredible tangy and super flavorful. I can’t wait to experiment with this recipe by trying new flavors and adjusting the consistency of the cashew cream!

    1. Hi Alex. Thank you so much for your response, and letting us know which herbs you added in. It sounds absolute delicious!

  23. I absolutely love this easy and tasty recipe! First time I used sauerkraut liquid and it turned out wonderfully. Second time I used about 2 tablespoons of my first batch as the culture instead and it has worked excellently. Thank you for this recipe Jade 🙂

    1. Chantelle, thanks so much for letting us know. I’ve wondered myself if this would work so I’m glad you tested for us.

  24. Thank you for such a great recipe! And so simple 🙂 I’ve made this recipe twice already with ACV (cornwells brand) with great success. My first time took about a week because I think it was cooler. This second time in the warmer weather only took 72hrs 🙂 yum yum yum

    1. Thank you Carli- this is so helpful. I’ve not used that brand before, so it’s wonderful to know it works!

  25. Hi, I’m going to do this recipe and I have few questions:) If I use oil, do I need to stir it in with spices or pur it out? And after the fermentation is done and I don’t have an oil layer, do I have to make a new one to prevent moulding during keeping the cheese in a fridge?

    1. Hi Aga,

      Sorry for the delay I’ve had time off over the Xmas period.

      Firstly, you can do either with the oil. I prefer to stir it in.

      Secondly, you do not need to add the oil layer in the fridge, however, if you want to really extend the fridge shelf life you can do so. As long as your jar is very clean and you use clean utensils it’ll last a fair while in the fridge.

  26. Hello from California!

    I want to thank you so much for this article! You are amazing at explaining the process of fermenting… I successfully made mine with sauerkraut brain… I kept my jar in the oven (not turned on of course) with the oven light on. In about 36 hours my cheese had bubbled over. I couldn’t believe it! I also make sourdough bread and maintain a sourdough starter… It looked just like sourdough starter! Wow!!

    I have 2 questions:

    1. I noticed a picture or two had olive oil on the top. Can you explain if I need to do this? And if so, do I eventually pour the olive oil out? Is it used as a seal?

    2. Also, I want to make a truffle flavored cheese… A recipe I have calls for coconut oil and truffle oil… Can I use this combination or do I need to stick with the coconut oil exclusively? If so, do I add the truffle oil after fermentation along with any seasonings I would like to add?

    Thanks again! I’m so glad I found you on Instagram and now follow you on your fantastic blog!


    1. Hi Sandra,

      I apologise for the delay, I took much need time off for Xmas. I love fermenting, and I do hope this is helpful.

      1. Yes, the olive oil acts as a seal between the ‘cheese’ and air, preventing mould. I don’t normally add it as I have air right fermention jars but if you don’t have these add the oil. At the end you can pour the oil out- but I just mix it through. It tastes great.

      2. Yes, you would need to add both oils- and, my goodness, yum! Add both oils after fermenting 🙂

      Thanks for the lovely comment xx

  27. Hi just wanted to know, will adding the extra ingredients ( nutritional yeast etc) ‘before’ the mixture is left to ferment negatively affect the fermentation process? Thanks

    1. Hi Neil. Yes, that’s correct. You must not add anything except what is listed in teh ferment, as it may kill the beneficial bacteria.

  28. Aloha from Hawai’i Jade! I am so looking forward to making this cheese. I was going to use my homemade sauerkraut liquid for fermentation, but then I thought why not also use some homemade kombucha starter as well. That way, I believe I would have a larger variety of probiotic bacteria. But I have seen your comments that you prefer the liquid of sauerkraut over the other starters. I was wondering: 1. why you preferred sauerkraut over the other starters? 2. Do you think adding different types of starters would be advantageous health wise?

    1. Hi Robert. Yes you can absolutely use either or both- my preference is purely taste. I find the best taste comes from sauerkraut brine, but before I discovered that I made it with kombucha for years. xx jade

  29. I just finished my fermentation period and I am so pleased with this recipe! I used raw, unflavored, store-bought kombucha and it worked perfectly! It did take about three days to see the results I wanted, but I suspect that’s because my apartment stays pretty cold (below 70° F). I also found that blending the cashews and water together first without the starter allowed me to get it super smooth without worrying if it got hot. I just blended it completely and let it cool down for a few minutes, then stirred in my starter once it was no longer warm. It worked great! Thank you for this recipe, it will definitely be a staple for me.

    1. Hi Bianca,

      Thank you for taking the time to write such a detailed review- I love hearing how people went with this recipe. I love slower ferments- they often taste better so it’s worth the wait. Xx

  30. Hello, i tried making this for the first time using two tbsp of my own homemade sauerkraut brine. I tried to make the jar clean but perhaps it’s not air tight? It’s also dinner here so i put it in a drawer in my kitchen that sits above a heat outlet so it is warmer than the 17 degrees Celsius that we keep the house. There are a few signs of aeration in the jar but nothing else. I made it 7 days ago, give or take. When i open the jar it smells sour and the taste is sour but not pleasant. It also doesn’t seem light or aerated. I didn’t top with oil Bec of your updated comments. I’m wondering whether it’s a fail, to simply leave for longer, whether i should have added more water etc??! I’m worried about making myself and family sick and it doesn’t taste pleasant anyway. Can you pls advise?

    1. Hi Nicole,

      I’m sorry about the delay- I’ve had alot going on in my world and I’m unusually behind in work.

      Ok- it looks good! In colder weather you’d expect it to be much slower, and the bubbles look correct.

      It sounds like you have simply over fermented it- it is not dangerous, and that alcohol taste comes when you ferment too long. As long as you added the correct amount of salt and the starter (as per recipe) then you do not need to worry: the only thing you need to look for is mould. This will be very obvious to see.

      When I over ferment (it happens) I’ll either blend with some extra soaked cashews to mellow the taste or I’ll add lots of herbs, lemon juice and black pepper. Or, you can add it as a addition to hot meals- stirred through chilli beans, soup, pasta etc.

      Please let me know what you think, and if you gave further questions.

  31. Love this recipe. Was wondering if this would work using the probiotic capsule and leaving it in the instant pot on “yogurt” setting to ferment.

  32. Love this recipe. Was wondering if this would work using the probiotic capsule and leaving it in the instant pot on “yogurt” setting to ferment.

  33. Can I use walnuts (just because i have A LOT at home) for this recipe? and can i put it in a round pyrex dish with a cheese cloth and the lid instead of a jar for the shape? what can help it firm up so it’s sort of like a hard cheese?

    1. Walnuts are much more bitter and so while they will work, I don’t think the flavour would be nearly as good. If you LOVE walnuts though, then give it a go? Hand cheese would require you to wrap it in a cheese cloth and pop it in a dehydrator- this works well!

  34. I completely adore this, is the best “cheese” I’ve ever had. But I was wondering, can you freeze it?

    Thanks for the amazing recipe!!!

  35. I used rice vinegar! It turned out delicious ?? ❤️not that much bubbles though, but I didn’t wait longer than 4 days with a temperature over 27°C, as the cream got expanded till the top of my jar. I am now extremely fascinated to make more!!!
    Also I liked the olive oil on top for taste and presentation, and I would definitely recommend it, no negative experience at all!

  36. Thank you for the recipe! If I go the ACV route with a airtight jar, do I just leave it out to ferment until i still seeing bubbles? Is it possible to “drain” the finished fermented cheese to so there’s less water as if it’s a harder/sliceable cheese?

    1. Yes, that’s what you do 🙂

      After you’ve made the cheese you could strain it to make it thicker, but it won’t be sliceable. You could strain in (check out my post on labneh) and then roll it into a cheese log (I have a recipe for this too- pistachio cashew cheese log)

  37. Love this recipe! I was wondering. I want to make a cashew cream cheese but with miso through it. I think that combination will be so delicious. What would be your recommendation of how to handle this? Can it be as simple as swooping the miso out for the starkest brine? As miso is a fermented product as well? Curious to your thoughts 🙂 thanks for sharing such beautiful easy recipes <3

    1. Oh this is absolutely achievable. You can add the miso to the fermentation part, or just blend it trough after. Both will work. I don’t think miso on its own will be strong enough to get a really good ferment going, but combined with sauerkraut juice it will be fab (just make sure its unpasteurised if you’re wanting to add it to help the fermentation). I would start by adding only 1 tsp of white miso to begin, and more next time if you feel you could have more.

  38. Hi are the little black dots normal? I can see them in yours too when zooming in on the image. I was just hoping it was safe because mine has it too and its my first try at fermenting!

    1. Hi Cyndi,

      I’ve not tried it but yes, I think it would. You could also shape into a disc and pop in a dehydrator to firm up. I’ve wanted to do the cheesecloth version though, so let us know how you go x

  39. Hi there, thank you for this post! I can’t wait to give this a try! I wonder if you think this would work with blanched almonds or any other nuts/seeds? Thanks again!

    1. Hi T,

      Ah yes, it sure will. I’ve used both blanched almonds and macadamia- it works well. I find the best texture is with cashews, but you can absolutely use other nuts. I imagine sunflower seeds would work well too.

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