Cooking Journal


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Cashew Cheese

Post date: 22 Jun 2018

This is a recipe for a soft cashew cheese spread, in the style of what you may find from Miyoko’s Creamery. The spread can also be pressed into a package with a cheese press.

Mix together into a food processor and blend until smooth:

  • 500g soaked cashews (simmered and soaked overnight)
  • 1 tbsp miso
  • 2 tbsp fermented tofu
  • 1/4 cup pickle brine (lactofermented)
  • 2 tbsp sherry vinegar
  • 2 tbsp nutritional yeast (optional)

Empty into a glass bowl, cover with a secured cheesecloth, and leave to ferment in a sunny area (probably for a few weeks?). The cheese should begin to bubble after a few days and will eventually darken on top.