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Sun-dried tomatoes and basil fermented cashew cheese | Raw, vegan

Course: Snack
Cuisine: American
Prep Time: 2 days
Total Time: 2 days
Servings: 6 servings

A delicious vegan cheese that everyone will love!

Ingredients

  • 1 cup raw cashews (soaked for 48 hours in spring or filtered water, changing the water every 8 hours or so)
  • 1/2 lemon juiced
  • 12 fresh basil leaves
  • 3-4 organic sun-dried tomatoes packed in olive oil (or for a true 'raw' cheese, use dry sun-dried tomatoes, soaked in water for an hour)
  • 1/4 tsp sea salt
  • 1/8 tsp ground black pepper
  • 1/8 tsp ground paprika (optional)
  • hemp hearts to sprinkle on top (optional)

Instructions

  1. Your raw organic cashews need to soak for 48 hours in order to start the fermentation process, so simply place the cashews in a bowl and cover with clean spring or filtered water. Make sure you have at least an inch or two of water over the cashews (they will almost double in size once hydrated). Leave out on the kitchen counter, at room temperature.
  2. Change the water every 8 hours, for 48 hours. This will avoid the cashews going bad, but will allow them to lightly ferment and add taste to your raw cheese.
  3. Once ready to make the cheese, using your Vitamix blender, simply juice the 1/2 lemon first, then add the soaked cashews, fresh basil leaves, sun-dried tomatoes, salt, pepper, and natural enzymes and paprika (if using).
  4. Start the Vitamix on low speed first and then increase to # 2 and # 3, and using the attachment to push, insert it at the top and push the cashews down until creamy and smooth. It should not take more than 30 seconds or so. (You don't want to leave it in there too long in order not to heat the cheese)
  5. Using a spoon and then a small rubber spatula, get the cheese out and into a container.
  6. Sprinkle with raw hemp seeds (if using), and serve with crackers and raw veggies.

Recipe Notes

The cashews MUST soak in filtered or spring water only, as the chlorine and other chemicals in tap water will destroy the natural bacteria causing healthy fermentation, and the cashews risk rotting instead. 


Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 129kcal | Fat: 10g | Saturated fat: 1g | Sodium: 103mg | Potassium: 177mg | Carbohydrates: 7g | Fiber: 1g | Sugar: 1g | Protein: 4g | Vitamin A: 85% | Vitamin C: 6.4% | Calcium: 10% | Iron: 1.6%