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Herbed Cashew Cheese (dairy free, paleo) |

Fermented Herbed Cashew Cheese

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  • Author: Katja from Savory Lotus
  • Yield: about 1 and 1/2 cups 1x


  • 1 and 1/2 cups raw cashews (soaked in water for 46 hours)
  • 4 TBS full fat coconut milk or water (where to buy BPA and additive free coconut milk)
  • pinch of unrefined sea salt
  • probiotic capsules (enough to have about 40,000 probiotic bacteria) (I used THIS brand)
  • OR 6 TBS raw sauerkraut juice
  • 1 TBS nutritional yeast (like this)
  • 1 tsp fresh lemon juice
  • 1/21 clove garlic, crushed
  • several grinds of fresh pepper
  • 1/4 cup finely chopped fresh herbs (basil, chives, parsley, cilantro, dill)
  • unrefined sea salt, to taste (I use this brand)


  1. The night before making the cashew cheese, puree the soaked cashews (drained and rinsed), coconut milk, and salt until completely smooth and creamy. Be patient. This will take about 7-10 minutes. Scrape the sides once or twice. Once smooth, put in contents of probiotic capsules. Process briefly to combine.
  2. If using sauerkraut juice, omit the coconut milk and just process the drained and rinsed cashews with the sauerkraut juice until creamy smooth, about 7-10 minutes.
  3. Place mixture into a clean bowl, cover loosely with a clean towel, and place in a warm place to ferment for 12 hours. Some folks just place in oven with the light on, some use a heating pad, and I use my Excalibur dehydrator set to 100′F.
  4. Once done fermenting, fold in the rest of the ingredients until well incorporated. Adjust for salt and pepper.
  5. Line a small glass bowl or ramekin with a double layer of cheese cloth and press the mixture into the container. Fold the cheesecloth over to cover. Place in fridge to cool, harden, and take shape for at least 4 hours. I like to moisten the top of the cheese clothe ever so slightly to keep it from drying out.
  6. Serve as is or roll in more finely chopped herbs. ENJOY!


NOTE: Be sure to use keep your cooking utensils and bowls super clean to ensure proper fermentation.