What is the purpose of the curd starter liquid?

The curd starter liquid initiates the culturing process, which ferments the cashews to develop the characteristic tangy, sourish flavor and bubbly texture of the cheese.

Can I heat this cultured cashew cheese?

It is not recommended to heat this cultured no-cook cashew cheese, as it is designed to be enjoyed cold or at room temperature as a spread or dip.

How should I store the finished cashew cheese?

Once prepared, refrigerate the cultured cashew cheese in an airtight container for up to a week.

What can I use instead of pepper powder, garlic powder, or Italian seasoning?

These seasonings are optional; you can omit them entirely or experiment with other herbs and spices to customize the flavor of your cashew cheese.

4 years ago

Cultured Vegan Cashew Cheese
[Vegan]

NK By: Namrata Edward Kshitij

Author Bio

I’m a Delhi‑based freelancer and blogger who loves to create easy, economical, and tasty recipes... Read More

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Creamy, tangy Cultured Vegan Cashew Cheese spread generously on a piece of toast, garnished with fresh herbs, ready to be enjoyed.

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Cultured Vegan Cashew Cheese [Vegan]

Dairy Free

Vegan

This cultured cashew cheese is intensely creamy with a sharp tang. Slather on toasts and top with sliced cucumbers, or serve alongside piping hot aloo parathas for a hearty breakfast.

Ingredients You Need for Cultured Vegan Cashew Cheese [Vegan]

1 cup broken cashews (soaked for 4-5 hours, rinsed, and drained)
1/2 cup water
1 level tablespoon nutritional yeast extract*
2 teaspoons curd starter liquid
Salt to taste
1/2 teaspoon pepper powder/garlic powder/Italian seasoning (optional)

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How to Prepare Cultured Vegan Cashew Cheese [Vegan]

Grind the soaked cashews with water and starter liquid to get a smooth paste. Transfer to a bowl.
Cover the bowl with a plate and keep it aside to culture for at least 24 hours. In colder climates, it might take up to 48 hours. The “cheese” is ready if it has become somewhat bubbly and has a pleasant sourish flavor.
Transfer to a blender jar, add nutritional yeast, salt to taste, pepper powder/garlic powder/Italian seasoning, if using, and blend until smooth and creamy. Your cultured cashew cheese is ready! Refrigerate in an airtight container for up to a week.
Spread this tangy cashew cheese on toasts or parathas! You can also use it as a dip for cucumber and carrot slices. Since it is a cultured no-cook cheese, I wouldn’t recommend heating it. For pizzas and pasta, try this cashew cheese spread.

Notes

Note: It is important to use a liquid curd starter to introduce “good” bacteria to the cashew paste. You can also use any vegan curd instead but it may affect the flavor of the cheese.