A delicious, fluffy cultured cashew paste that can be turned into various vegan cheeses or used in place of sour cream. Cashew cheese base
Yield about a pound
Time 10 minutes, plus time to soak and culture
  • medium bowl
  • colander
  • blender
  • rubber spatula
  • glass or ceramic container with lid
  • 2 c raw cashews
  • several c water
  • ¼ to ½ c rejuvelac
  • salt
Directions Place cashews in bowl, cover with water, and let soak for 3 to 8 hours. Drain and transfer to blender.

Add ¼ c rejuvelac and a pinch of salt, and blend until perfectly smooth. If it’s too dry, add a bit more rejuvelac, 1 t at a time.

Transfer to container, cover, and let culture at room temperature for 8 to 36 hours, tasting occasionally until it’s as sharp as you like it.



Once this basic recipe is ready, you can use it like sour cream, or turn it into a flavored cheese like Sun-dried tomato and basil cream cheese.

Recipe for “Basic cashew cheese” from Artisan Vegan Cheeseread my review.

Buy it:

Amazon.com | Amazon.co.uk

  Key to abbreviations and conversions
  Vegan cheese base

Leave a Reply