How to Make Fermented Vegan Cashew Cheese | The Fermentation Adventure
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- čas přidán 28. 03. 2020
- Learn how to make homemade fermented vegan cashew cheese! Paul and Sarah from The Fermentation Adventure walk you through their recipe, which uses a hot pepper starter culture to add to the flavor. Depending on how long you let this "age", you can use this recipe for a vegan cheese dip, a cheese spread, cheese slices, or even Parmesan!
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Starter Culture Recipe (hot peppers): • How to Make Fermented ...
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I love making ferments, especially vegan cheeses! It's like being a mad scientist... but you get to eat your experiments! I just made a sort of liquid pizza cheese emulating Miyoko's with equal parts cashews, hemp hearts and oats, and about 1/4 cup tapioca starch, some garlic and onion, then fermented it for around 24 hours using some vegan yogurt, miso, and the brine from fermented bell peppers. (I couldn't decide on one!) I added a little psyllium husk after fermenting to give it some body and put it in a squeeze bottle to use on top of pizza or anything really. Quite good, and best of all... way more affordable!
I did something a bit similar, only I took Miyoko's yogurt, added garlic powder, salt, shredded coconut, nutritional yeast, and after it was all vitamixed, added agar agar and psyllium husk powder, diced sweet peppers and jalapenos. It came out quite firm and shreddable/sliceable but so delicious! I've got a small piece of the cheese in my dehydrator right now to see what a "double" ferment would do (yogurt + cheese). I think any combo of cashews, oats, shredded coconut, hemp seeds, etc are a great way to maximize flavor and reduce the cost of and fat content of just using cashews. I've been wanting to use the brine from my sauerkraut and one from my Kimchi in my kitchen laboratory, lol.
@@talkingstick2u Sounds awesome! I just got some psyllium powder to play around with to make the liquid cheese into something sliceable. Any idea of the liquid to psyllium ratio to get like a mozz. texture?
@CharGC123 Wow! That sounds so delicious! We've had the Miyoko's cheeses and love them but they're definitely expensive. It's so great to hear you're making some ferments that are just as tasty! We'll have to experiment and try some recipes like the ones you're making. It sounds good! Thanks for sharing! 🤤🧀
@talkingstick2u Wow! Love all these ideas! We bet all of these flavors would be really amazing. Thanks so much for sharing! 🧀😊
@@CharGC123 Recipe was 2 tsp Agar Agar and 4T Psyllium Husk for 2 c Yogurt.... I used the 2 tsp + 3 T. I will try the entire 4T next time. It was still stretchily, sliceable! I couldn't make up my mind which one I really wanted, stretchy or sliceable, lol. BTW, the one piece I fermented a bit longer was the best one 🙂
Looks delicious! Thank you for sharing, I will try this myself 😊
Awesome! We hope you love it!
Thank you! Looks so delicious, I'll try! 😍😋
Hope you enjoy!
You two are quickly becoming one of my favorite couples! You're happiness and childlike enthusiasm is beautiful and contagious. And your recipes rock!!!
Thank you so much! 🥰 Really appreciate your sweet comment! 😄
These 2 arent married
Love all of this. Thank you!
We're so happy that you love our vids! Thank you for watching! 😄
I'm making mine tonight! I'm so excited🎉
Woohoo!! We're excited for you! How's it going?
I can hardly wait to try it. I’m going to leave it in the fridge for at least 3 weeks.
And I’ll make shreds to top my salads.
♥️💗♥️
Katy
Wow! Awesome! We still make this occasionally when we want something a little more tangy and cheesy. We hope you like it! 🧀
If you find yourself frequently scraping out the bottom of the blender, you can invest in a silicone blender scraper. Its well worth the money. I've also used it to gently tamp down the contents in preparation for a ferment. The length is a big advantage and the scraper can be used for any can or jar.
Looking forward to trying out this recipe, but will fish out one garlic clove to boost the flavor and ferment. Thanks.
Awesome! Thanks for the tip. We hope you loved the recipe! 😄
Tried it . Love it ! ❤️👌
Awesome Simona! If you experiment and try any flavors or spices let us know how it goes! Happy fermenting!
I soak my cashews in boiling water to speed up the softening process and more importantly, kill any mold that might be on them. It is not uncommon for cashews to have some mold spores on them. They are not as bad as regular peanuts in that regard (mold and aflatoxins. Thankfully the culturing process with the cashews seems to neutralize the aflatoxins).
I also blend them with cauliflower, extra soft tofu, * a little nutritional yeast, some red bell pepper, and some tapioca starch (after the culuring process, sometimes I add some miso). This is to increase nutrient density, cut cost some, add some complete protein (the tofu), increase taste, and most of all, to cut calories. Cashews are pretty fatty and thus a calorically dense food (and a bit on the expensive side).
* I can't do non fermented/cultured soy, but can do the well fermented and cultured versions.
I absolutely love your videos. I’m delighted I found you both❣️
♥️💗♥️
Katy
Thank you so much for the love Kathleen! We're so happy you found us! 💓
You guys are so happy haha its cute, this looks amazing! Cashews are supposed to be great to help with depression, I think its true👍
Thank you so much! 🥰
I will be trying this! Here in UK the supermarkets dont have many alternatives to cheese (they all tend to be very plastic-y). I have found some good local shops, but not that local to me! This sounds great to try! Thanks!
We're excited for you to try it and we hope you love it! 😄
Wow, this was great!
Thank you! 🤩🥰
You were also a pleasure, thank you for the recipe ☺️😋
Thank you so much for your comment! It bring a smile to our faces. 💓😊
I love you and I love this cheese....o made a jerk version to stay in line with my jamaican roots...I could not believe it....I am really interested in your work. Keep going...it awesome
Thank you so much! And what a wonderful idea to spice it up even more! Yum!
me encantó! es mi primera visita a su canal y me gustó mucho. gracias!
¡Muchas gracias por vernos! ¡Esperamos que te sirva de ayuda! 😊
Liked and subscribed. Love you two!
Thank you so much! Happy fermenting! 😄
Thank you !
Yay! It's our pleasure! Glad you enjoyed.
I would love to get your bread recipe! I’m a big fan of yeasty bread and love to try new ones. Or you could do a video on breads, I wouldn’t mind. 😉
Aww, thank you Gesina for the reminder! We will definitely be doing a video on sourdough and my bread recipe in the future.
Hello, thank you very much for this wonderful recipe. I love that you can make quality vegan cheese without a dehydrator. I find that slow dehydration in the fridge is slower and more natural and should be less traumatic for lactobacilli. I would like to know how long this cheese can be kept in the fridge. Thank you!
Hi! It stores for a long time in the fridge but it will harden of course. Months later it might be ready to be turned into grated parmesan!
Good question, if I make 3 times as much as this recipe calls for, hmmmm
♥️💗♥️
Katy
Delightful Presentation -- can't wait to make some!!!
I imagine the only 'issue' with this cheese, is that doesn't melt very well; or you'd be putting it on a homemade pizza!
We're so happy you enjoyed our video! No it definitely doesn't melt well like some of the commercial non-dairy cheeses you can get at the store. That would be cool to come up with one that does though that's easy to make at home. It's probably more of a "parmesan" hard style when you let it dry out.
@@FermentationAdventure One other vegan cheesemaker said that adding 1/2 cup of coconut oil to the cheese would make it melt when heated. (FYI)
So intresting
I like adding garlic to it!
OOOO! Now that sounds like a great idea! Yum. Thanks for the suggestion!
Wow!!
So happy you enjoyed Johnny! 🧀😁
Looks delicious! Now where can I find your bread recipes?
I am successful in making this vegan cheese, but I used Lacto-fermented tomato, so the taste quite mild, I will choose another flavor next time. Thanks so much for your guidance. Pls launch more videos. 🥰🥰🥰🥰🥰🥰🥰🥰
So glad it worked out! 😊 We will have more content soon!
i'm making some fermented, stinky tofu right now. It's been fermenting for about eight days but I'm letting it go for three weeks. Just finished making some tempeh as well as okara tempeh. And last week I made natto in my IP.
Wow! You have many great ferments in the works! Sounds fun and delicious! Thank you for sharing!
I LOVE making natto in the IP... but everyone else hates it! lol My friend asked me what died in my kitchen! No accounting for taste, right? I've been meaning to make some stinky tofu for my vegan cheeses but always manage to use the tofu on something else first!
Yum! Please share the bread recipe too!
We definitely want to get more into bread making in the future. We'd actually been experimenting lately with sourdough! We have a lot of plans for 2024 so we can't wait to share more recipes! 😁
Good stuff
Yum! 😄 Thanks for watching!
That looks super good; I'm definitely going to use this recipe, or at least something very similar to it! Apparently, the microbes in fermented foods, especially in fatty fermented foods, can make vitamin K2, which decalcifies your arteries (but there is also plenty of vitamin K2 in other fermented foods such as yogurt and sauerkraut) at least according to Dr. Eric Berg DC (a video his CZcams channel). I have long wanted to try making fermented vegan cheese, but hearing this made me want to try it even more.
By the way, I knew nutritional yeast contained vitamin B6, but not that it contained B12 (which I haven't found in anything vegan but vitamin B12 pills). Does your nutritional yeast contain B12?
so if my fermentation brine has some kahm yeast does it matter if i use that for this cheese recipe. love your work by the way !
I don't think it should harm the cheese but it could possibly affect the flavor. Usually we'll scrape off kahm yeast to get rid of any off tasting flavors. Good luck!
@@FermentationAdventure thanks !
Cheese for grating, wonderful. 3 months it is then.
♥️💗♥️
Katy
Good luck and we hope you love it! 😊
I have dry garbanzo beans. Think they will work as a cashew substitute in this recipe?
Thanks for the question! I don't think it will solidify quite like a fatty cashew cheese will. I'm sure it would make a great dip though as a hummus. Let us know if you try it and how it works out!
that looks really great . Do you use almonds or other nuts for the cheeses?
Thank you! We thought it was delicious! You can certainly use other nuts to make cheeses. There are great books on that subject, like 'Artisan Vegan Cheese' by Miyoko Schinner, and I'm sure we'll explore some recipes in future videos. We personally prefer using cashews because of the texture and mild nut flavor.
@@FermentationAdventure thank you
@@evierice2230 That was unexpected on a cheese recipe, no matter, I’m not really a Jesus kind of person, but congratulations on the enthusiasm.
I love a good grilled ham and cheese sandwich, i wonder how good this cheese melts?
I don't think this cheese would melt very well since it doesn't have gums that would melt in it. That would be cool to come up with one like that though! 🧀😊
Great video and I loved the well written recipe on your website! 😊 Thanks.
Thank you! We are thankful for people like you - our awesome supporters of our channel!
The only starter I have available is, homemade, unflavored, kombucha, will that work?
Definitely! That should work. I bet it would even add a unique tanginess to it! Let us know how it went if you tried it!
Can you use any fermentation liquid such as water kefir please?
You definitely can! It really just needs some kind of starter to consume the sugars. Different starters should also taste different so feel free to experiment!
Did you Try to ferment Thatcher vegan cheesein a dehydrator?
You know that's a really good idea! I bet it would turn it much harder to where you could maybe shred it. That would speed up the process quite a bit and if you put the temperature low enough it should still have probiotics in the cheese. Thanks for the suggestion! 🧀😊
would my kimchi or sauerkraut juice work for a starter? or would it overpower the cashews.,
Definitely! We've heard of people trying those as well with good results. It will give it a bit of a tangy flavor but should still work well. Let us know how it goes!
Is there any other starters out there that I can use for making cheese? Maybe you have videos of making those also? Thanks!
Great ideas! You could definitely use other starter cultures to make this cheese. We've mainly experimented with various starter cultures from fermented vegetables, but it would be interesting to try others!
@@FermentationAdventure Hey guys, I'd love to try this out. I've been baking my own bread for some time now and wondered, if sourdough could be used as a starter. Do you think this could work?
hola, yo lo he hecho con el caldito de sauerkraut de cuatro semanas de fermentacion y quedó fantastico el sabor. Tal vez con un sutil toque de chile habanero tambien fermentado realzará mas el sabor.
Thanks for the question! Yes you can definitely use sourdough starter as a starter. It will probably taste a little different but give it a try! There's a Russian drink called kvass that uses stale bread as a starter.
¡Eso suena delicioso! ¡Muchas gracias por el comentario! 😊
Could we use white miso paste as starter ?
Thanks for your question! We haven't tried using miso paste as a starter but have heard that most likely that won't work since there's so much salt added to it, it might kill the starter. that would be an interesting experiment though!
omg look so go xoxo
It's delicious! It definitely has a tasty, savory flavor. Thanks for watching!
could you use kombucha starter ?
Hi! We've never tried it, but we think it could work. Just might be an interesting flavor...
Have you done any seed cheese for those who have nut allergies?
Great idea, but we have not done that yet. I would think raw sunflower seeds would do well, and you should be able to use a similar recipe to this one. We will also have to try that sometime. Thank you!
@@FermentationAdventure would love to see that my brother has nut allergies so would be very interested.
does it melt?
Can I use the liquid from my jar of fermented Kale?
Thanks for the question! As long as it tasted good and didn't have mold etc it should work just fine! 😊 That would be an interesting flavor.
@@FermentationAdventure Great…I’ll give it a try‼️ thank you
How about using kombucha instead of jalapeño starter?
Hi! Great question! We've never tried this but yes, you should be able to use kombucha as a starter culture for this cheese. Yum! 😋
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C-Call on the name of Jesus!
That's it!! Salvation is as simple as ABC! Run to Him! Time is short!! He is coming for His church, any second now!
Celtic sea salt 👍
I wonder how macadamia nuts would work because it’s high fat content?
Hey the light really does go out when you close the door
🤣 I guess so! We finally have proof.
Can I use cashew flour ?
You might be able to use cashew flour. We haven't tried it ourselves but it might need to be a little bit wet so that when you add the culture, it has enough moisture to multiply and ferment the batch. Let us know how it goes if you try it!
Can I use boiled tap water or bottled water🤔
You definitely could as long as your municipality doesn't use chloramine in the water. The only way to know is to just give it a try and see if you get good results. Good luck!
@@FermentationAdventure Thank You ☺️
Im new but Will this melt like regular parmesan or pizza spread cheese?
Welcome to the Fermentation Adventure! It's not exactly a melty cheese. Although if you use the cheese right away after making it instead of letting it harden in the fridge, then it will be softer and spreadable. You could make a "white" pizza this way, or just put some dollops on the pizza after it's finished baking. Hmm, now we want some pizza! 😋
“Now we want some pizza” absolutely 😍
Thanks for responding 👍🏻
Can i use pili nut instead of cashew nut?
I bet pili nut would taste pretty good with its buttery flavor. We've never tried one so you'd have to test it out to see. Good luck and happy fermenting!
@@FermentationAdventure Sir how long is the shelf life of this cashew cheese?
We had left this cheese in our fridge for months and eventually it dried out but still tasted good. I think the less time the better it tastes. You'll have to experiment and make sure there's no mold. Hope that helps!
Have you tried leaving it to mature.
Yes we've left it for weeks and since it dries out we're able to grate it like a kind of parmesan. It's good!
i do yhat keep tasting what i am cooking
Always good to taste while you cook to see how the flavor is. It's nice to snack while cooking too! 😊
I do not use salt. Cashews ferment fine without salt. So does cabbage.
Thanks for the comment! We like the flavor that the salt gives our ferments but everyone is different. Happy fermenting!
@@FermentationAdventure My husband also likes the salty flavor but he likes it without, too. I keep my sodium intake low because I have high blood pressure.
Thank you. It’s way too much work for me 😂
😆 Yeah it's a little bit of a process and takes some time. There's lots of other delicious things you can make that are faster!
Dairy cheese is fermented milk... So fermented vegan cheese should taste like dairy cheese 🧀 ... makes all the differece in taste and texture..
We love eating this cheese! It just adds a tangy, spicy flavor to whatever we're eating. Or, just by itself. lol
You’re a very lovable couple and like your vids BUT this time I think you should’ve investigated regarding vegan cheeses , 30 minutes with boiling water or better to activate the cashews at least overnight soaking and then blending is easy . Heat kill cultures that’s why they have to be very soft and probably adding the cultures after blending . As someone wrote miyoko is the queen of vegan cheeses . But thanks
Nutritional yeast added for that cheesy flavour?
Himalayan salt? Even black.
A touch of vinegar for sharpness?
Ha, should have waited until the end before commenting
😂
Not all nutritional yeast is fortified!! Buyer beware! Make sure that you check the label.
Thanks so much for sharing! We've bought batches of nutritional yeast that weren't fortified by accident. Definitely a good reminder if you're wanting to get vitamins like B-12. 👍
Ummmm wait!!!! You're vegans???? I am subscrivin
Yes! It's been a wonderful 18 year journey so far.
Sorry, but a bunch of your info is misleading. You can call this a cheese substitute, but by no means is this actual cheese! The one & only definition of cheese is that it is coagulated milk protein. Period! You imply that this requires animal milk, which would mean that you can't make true vegan cheese. That is not true, as vegan milk protein can be coagulated similar to doing so with animal milk. And what is the result? It's called tofu!
Plenty of people define cheese as something that melts & stretches. But, not all cheese acts like this (take Ricotta, for example, which is made from whey). Only cheese with casein protein, not found in vegan milks, will melt & stretch.
The silliest other thing I see in your recipe, and many others online, is the addition of citrus juice to add the acidic "tang" of conventional cheese. Why? What true cheese do you know that tastes of lemon or lime? The response may be that this is a common acid in the home: But white vinegar, which almost everyone has, is slightly more acidic than lemon juice, and doesn't add citrus flavor to the cheese! On top of that, vegan source lactic acid (the acidity in "real cheese") is now available.
While a bit of nutritional yeast adds to flavor, white miso paste will impart more of a fermented cheese flavor, eliminating the need to go thru your fermentation process, In fact, miso will have live cultures, so it can be used as a "starter" if so desired.
If available, a bit of butter flavoring (which is nondairy) can be added, to replace a flavor not found in most "vegan cheese recipes", but a component of butterfat flavor in dairy cheese. If you want, and it is suggested because it is solid at room temperature, add about 10% coconut oil (refined type, so the cheese doesn't taste like coconut). Considering that some cheese tastes very slightly sweet, a tiny bit of Allulose can be added...this is a natural, but non-nutritive sugar with no aftertaste like many sugar substitutes.
To make tofu cheese "melty-stretchy" 1-2 tsp of 50/50 guar & xanthan gums, which synergistically act to create a firm stretchy gel, that also melts. NOTE: Both gums are required for this gel to form...each individually is just a thickener.
If you start with tofu, and use the ingredients I suggest, you end up with a high protein, low carb protein, that is true cheese, with nothing to keep anyone with gluten, nuts or dairy allergies away; suitable for keto diets...and, if fact, so nutritius that you can almost live on it alone!.
Last comment is that sea salt is mostly a scam. The vast majority of other minerals do not end up in sea salt...because, as the seawater is concentrated, the first crystals to form are common salt (sodium chloride). What other minerals are in such small quantities in the salt, that you would overdose on regular salt get enough of the other minerals to have a benefit.
Sorry if it sounds like I "have an attitude", but I am tired of seeing dozens of people making these errors. copied from others who made them!
Thanks so much for sharing! We wanted to make sure it was obvious since it says cashew cheese in the thumbnail and video title. If you go to the grocery store, you'll probably see so many plant-based cheeses have taken over.
20 minutes is tooo lONG
You are also welcome to check out our website where we post these recipes. fermentationadventure.com/vegan-fermented-cashew-cheese-recipe/ Thanks!
It's not cheese, it's nut paste.
Yes but it's tasty nut paste. And great for people like me who love cheese but have developed an milk allergy😢.
@simonesmit6708 💯! Although we're sorry to hear you have an allergy! Allergies aren't any fun!
Cheese just like meat can be plant based. Open your mind!
@@seattlejayde why. Nut paste works for me.
@@simonesmit6708 just like gluten meat or seitan … you can call it dough but to some it is meat. Or animal meat I call dead animal. It’s all just words. Who really cares? Call things what you want
Please stop greening, stop showing teeth
We're happy people who love to smile! 😁
You talk to much... to much!
Ah well, I guess we're not your cup of tea. No worries! Feel free to get the recipes from our website --> fermentationadventure.com/how-to-make-homemade-ginger-beer-ale-soda-recipe-real-ginger/