Creamed Cashew + Almond Cheese


Although this recipe is super simple and requires only a food processor, it does take about 24 hours to ferment. If you are hoping to make this for guests, which I do not because it is so delicious and I hog it all to myself, the entire soaking and fermenting process takes about a day and half.

1 cup soaked almonds (soaked overnight for 8-10 hours)
1 cup soaked cashews (ditto on the soaking time)
1 cup filtered water
2 tsp nutritional yeast
1 tsp miso (I am anti-soy, so I use chickpea miso)
1/2 tsp probiotic powder (opening up TWO probiotic capsules and throwing them into the mix is the equivalent)
1/2 – 3/4 tsp himalayan salt

  • Throw everything into your food processor. Mix it up until it is all incorporated and has a somewhat whipped texture… about 5+ minutes.


  •  While the processor is humming along, line a colander with cheese cloth with extra cloth draping over the sides. Set the colander in a pot or other bowl so that it will collect extra water. When the cheese is combined, put it into the colander and wrap it with draped cloth. Use a weight (I use a cooking pot filled with water) to sit on top of the cheese while it ferments and make sure that the water is draining into the bowl beneath it because if it’s leaking, keep in mind that you are the one who is going to have to sop up the cheese water. Leave the pot pressing down on the cheese for about 24 hours. After 24 hours, unwrap the cheese from the cloth and refrigerate it in a covered glass container. It will keep for about 5 days and then taste starts to get a bit funky… so eat up!

I like to eat it with thinly sliced zucchini, chayote squash, or jicama – but live your life and eat it any way you want!


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