Golden Cashew Cheese

Golden_Cashew_Cheese_by_Jordan_Pie_Nutritionist_Photographer-1.jpg

When I gave up dairy (except for ghee…because hey I’m only human) I wasn’t interested in hopping on the fake cheese bandwagon. I didn’t want to go anywhere near the fake cheeses that can often be made out of a cocktail of chemicals, fillers, starches or soy. But when I started creating recipes for our cookbook GUTALICIOUS, I knew I had to create a cheese alternative that was yummy, incredibly nourishing and gut friendly (aka fermented and full of probiotics) that you can easily make at home!

When you soak cashews and ferment them using coconut yoghurt, it’s incredibly easy on the digestive system in terms of breaking it down. As an extra bonus, the fermentation process further fuels the health of the gut, fights chronic inflammation, boosts the immune system, helps to control harmful bacteria in the body and makes the nutrients in food more bio-available. It’s winning all round!

This recipe doesn’t take up a lot of your time and it's super easy to make. The only process involved is soaking the cashews in the coconut yoghurt and allowing it to culture for 12-24 hours. Then simply add your chosen ingredients to a quality blender and blitz until smooth and creamy. Voila, spreadable, edible, creamy cultured cashew cheese.

INGREDIENTS

  • 2 heaped cups organic cashews

  • Just enough coconut yoghurt to cover the cashews

  • 1-1.5 tsp salt

  • 1/2 tsp pepper

  • 1-2 tsp turmeric powder

  • 1 clove garlic

  • Juice of 1-2 lemon’s (or more to taste if desired)

  • Cold pressed nut or seed oil of your choice (light olive oil, macadamia, avocado oil etc)

METHOD

1. Soak the cashews in just enough coconut yoghurt to cover them in a clean glass jar. Close the lid tightly and ferment them for 12- 24 hours. 
2. Once the cashews have fermented, add all ingredients (starting with juice of 1 lemon and 2 Tbsp of your chosen oil) to a high speed blender, food processor or thermomix and blend until smooth, creamy and lump free.
3. Scrape down the sides of the bowl. If the mixture is too thick, add more of your chosen oil and re-blend until you reach your desired consistency.
4. Taste the mixture and add more salt, pepper and/ or lemon juice and adjust the flavours to your own tastebuds if needed. 
5. Scoop/ pour into a clean glass jar and store in the fridge. 
6. Serve with my Seedy Crackers (recipes can be found in our GUTALICIOUS cookbook), cucumber sticks, sliced radish or on top of veggie fritters.