How to Make Homemade (Cultured) Cashew Cheese

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HEALTHY INSPIRATION TO LIVE YOUR BEST LIFE EVER!

[handefabbro]

I’ve just tried it and I’m so happy with the result 😎🤩👍

[michellenitschke]

Thankyou, Thankyou, Thankyou for NOT having background music while you are speaking. !!!!

[bethholt]

I just love, love, love this recipe. I have made it many times. Tkx so much.🙏🏼👍🏼

[muffin]

I have made this three times! Love it!

[sandyallen]

I make rejuvalac from organic quinoa and filtered water. Easy peasy. Full of probiotics. I also use miso (different recipe). I put the cheese in a glass container with a lid and let it ferment on the counter. After a couple of days I have sharp cheddar...so yummy.

[rmoreynd]

GREAT recipe and presentation! Adding Garlic inhibits fermentation because, garlic is an bisulfide antibiotic. Adding garlic after the fermentation allows for faster and more complete action and the flavor benefit. Garlic should extend the shelf life in the frig..

[beautifuldreamer]

I can't wait to try this!! Vegan cheese is so expensive

[patogden]

Thanks for the post . I tried it, but as I can’t eat raw cashews because of the lectins I decided to try it with roasted unsalted cashews . It was so delicious . Godbless you xxp

[konstantinapapaioannou]

I had my eye on this recipe for a few years now, and I finally made it. I'm not vegan, and I love dairy cheese. This cashew cheese turned out delicious. It can totally fool you that it's dairy sour cream cheese. The hardest part is to wait three days for the fermentation to take place. I cheekily gave it a taste after one day and it was not quite there. It was still delicious and creamy but had no tanginess. The second day it was better. On the third day it was great. At that point i put it in the fridge and, after one day of refrigeration is when it really could pass for a dairy sour cheese. I'll make this again, this time with less water though, as mine turned out a bit soft.

[staciejung]

Warm, like 71 degrees. So cute, that's so Canadian.

[kats]

I'm on a journey to a more plant based diet. I am so excited to try this! Thanks!

[JonathanDLynch]

"When I'm entertaining I definitely want to cut the cheese..."
Yes, I often feel this way :)

[michaelamarcucci]

Definetly gonna make this. Also shout out to your probiotic tips/gut health tips particularly for Eczema. Within a month of not eating gluten specifically and taking probiotics everyday my hand eczema has cleared up dramatically. My flare up was going on 4 months. Keep it up girl, you know what you're doing.

[juliedesnick]

I had no problem making my cashews very creamy in a regular blender. You get different tastes depending on what you use to ferment it with. I've heard the best is rejuvelac.

[kathleenswenning]

Omg, I want to try this so much, it’s definitely next level being fermented in this way! You made this recipe easy enough to follow and not so intimidating! I just subscribed! I’m looking forward to more of your great next level recipes and your unique way of presenting them to us, in this instance it was a little scientific, which is necessary for this recipe! Thank you for your efforts and knowledge!

[lizard]

This is so amazing! I'm trying this

[LeeLeeLove]

I love this video! I love this girl! This is probably the best video I've found, I'm vegan and this is going to help me so much! I cant wait to try it!
Thank you! Thank you! Thank you!❤

[tammiehammett]

I'm glad she explained about non-fortified nutritional yeast. I love nutritional yeast but if I eat more than a tablespoon a day I won't even sleep that night because of all the vitamin B! I didn't realize they were adding it so I just went on Amazon and bought a non fortified version. My husband absolutely loves when I make a cashew cheese. It's amazing!

[scrane]

Going to try this with some oat milk as I have a family history of Cancer and need to avoid the estrogen and BLV in dairy. Thanks for sharing

[KimAtkins]

Thank you! Your video is so upbeat and a pleasure to watch! I am definitely going to make this cheese!