I posted about Hazelnut Cheese on my blog a couple of years ago, when I newly got into nut cheese making. That one involved rejuvelac. The one I'm sharing with you today is simpler to make and has just two ingredients in it - cashew and garlic! Ok, four if you count the pinch of salt and water. :p
The only important tools required are a clean glass jar with a lid and a blender. The complete process takes about two days, but only 5-10 minutes of that time is spent in doing any work. The rest of the time goes in the soaking and fermenting.
I tried this kind of minimal ingredient, fermented nut cheese for the first time at one of Dr. Nandita's healthy cooking demos a couple of years ago. That was a plain, lightly salted cashew cheese. More recently, I tasted the garlicky version made by Mille of Millie's Vegan Cheese, who also makes and sells a variety of other amazing vegan cheeses, pâtés, cheese cakes and other awesome goodies.
I was blown away by the garlic cheese, but more than me, it was my baby sis who fell head over heels in love with it. Ever since then I've been making this for her on a regular basis. My sis is vegetarian but she does try to avoid dairy. This cashew garlic cheese has acted as a perfect butter substitute for her. Her favourite way to eat it is to mix it with kothmiri thokku (an amazing cilantro pickle that my mom makes) have it on the side with chapathi, akki rotti, rava rotti, etc.
This cheese has a creamy, spreadable consistency and can be generously slathered on pizzas and sandwiches. It can be mixed into pastas and salads and any other dish you can think of putting it into. And most importantly, it can be eaten by the spoonfuls all by itself. :D
Since this is a really simple recipe, I've just created a HowDo for it. I didn't feel the need to type the steps out. So watch the HowDo and make your own cashew garlic cheese.
Love the word, fermented! I love anything fermented, from beer to soybeans! Awesome HoWDo video, the cashew garlic cheeze looks so delish!ReplyDelete
Yeah fermenting things is awesome! It takes time but the end result is so worth the patience! :)Delete
Though I'm not much of a beer fan. haha
that texture looks amazing!ReplyDelete
It is! :) I keep eating it by itself.Delete
When do you add the garlic?ReplyDelete
Did the HowDo video not load properly? That happens sometimes, just refresh the page and sick just once on the centre of the video. It'll go through the slides in proper order then.
I haven't tried adding garlic to my fermented cashew cheese. Sounds great!ReplyDelete
It ferments so much better with garlic, Andrea.Delete
Of course, it's enjoyable only if you like the garlic flavour. haha
Yummy! I'm trying this right away - and I spotted an Ultra in your how do!ReplyDelete
Preethi, let me know how you like it. :)Delete
Haha yes yes yes my precious Elgi Ultra. I've even spoked about it in my previous, Ruby Smoothie blog post. :D
if this is fermented, it won't get me drunk will it? Not a pretty sight, but this cheez sure is. 10 minutes prep and 2 days just sitting there and some garlic for good measure? what's not to likeReplyDelete
GiGi, knowing you, anything could get you drunk. :PDelete
It would make a great combination with some of those S&M balls of yours. :D
This sounds amazing, I'm definitely going to give it a try! I love garlic in everything but haven't tried it in cheeses.ReplyDelete
Thanks Mel. Garlic and Nut Cheese are a match made in vegan heaven! Let me know how you like it. :)Delete
Oooh excited! I've had spotty luck with fermented (read: rejuvelac) cheeses. This I think I can handle! Thanks, girl!ReplyDelete
I love my rejuvelac cheeses too but since I can get the same taste with a much quicker, simpler process, I just prefer to use this method. I'm sure it'll turn out great for you, Annie. :)Delete
Oh my! The vegan cheese looks so yum!ReplyDelete
I read somewhere that the number of vegans is increasing in Bangalore, I guess one of the reason must be your amazing blog!
Thanks so much for inspiring people to try plant-based foods...
Aww thanks so much for saying that, Kumudha. :)Delete
Wow what a fantastic idea :-)ReplyDelete
Thanks Sandy. :)Delete
This looks so simple! I love it! And with cashews and garlic, two of my favorite foods, I'm destined to love it. I'm happy to see another HowDo video!ReplyDelete
So glad you're liking the HowDos, Cadry. :)Delete
So yumfully brilliant! I want to stuff giant pasta shells with it, smother it in sauce and bake it up for a garlicky bowl of comfort food. I have no idea if that would work but it makes me happy thinking about it. :)ReplyDelete
Thanks. :) That sounds amazingly delicious!Delete
This cheese tastes great when it's baked/grilled because it gets a richer, more buttery flavour. But it's super delicious raw too. And when it's raw, you get the full benefits of all the friendly lactobacilli in it too. :)
Thanks for the lovely how to. I still have not been able to ferment cashew cheese properly. It never comes out firm enough. I'm gonna give this another shot!ReplyDelete
If you'd like it firm, you could hand the cheese in a cheesecloth so the liquid drains away and you're left with firm cheese.Delete
This is the most simple cashew cheese recipe I have ever seen! So wonderful! Thank you for the great step by step explanation.ReplyDelete
This turned out EXTREMELY delicious! Thanks for the recipe.ReplyDelete
Great! Glad it was a success. :)Delete
Have you tried it with other nuts or seeds yet? Just wondering about variations, since it's so easy to make, guessing if it's a flexible recipe or not ....ReplyDelete
Mar I've made fermented almonds and hazelnuts cheeses too but with rejuvelac. I'm sure this garlic method will work on them too. And other nuts and seeds as well. Definitely worth a try. :)Delete
the video doesn't load, and I would like to see the process...is there a way to take a look at it elsewhere. Thanks
Hi Pooja, the video is fixed now. You can view it. :)Delete
Just giving it a try now...let's see how it goes! :)ReplyDelete
Hey made your cheese for the third time today but it tastes more sour this time followed recipe exactly the same what could be the reasonReplyDelete
The speed of fermentation depends on the outside temperature, Nisha. Did you keep in in a warmer place or out for longer maybe?Delete