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Almond Cashew cheese

by Christina Julia

This creamy, slightly fermented nut “cheese” is a  very nutritious and tasty stand-in for a soft cheese. You can leave it soft and creamy and enjoy the active acidophilus cultures as well, or you can bake it for a firmer, sliceable cheese

Almond Cashew cheese

Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 cup/115 g raw cashews
  • 1 acidophilus capsule Canola oil
  • ½ cup/55 g slivered/flaked blanched
  • almonds, soaked in water overnight
  • 1 tsp freshly squeezed lemon juice
  • ½ tsp salt
  • Olive oil, for drizzling (optional)


  • In a heavy-duty blender or food processor, finely grind the
    cashews, then add ½ cup/120 ml water and the contents of
    the acidophilus capsule and puree until very smooth. Transfer
    the mixture to a storage container or bowl and cover loosely
    with plastic wrap/cling film or a towel. Leave it at room temperature for 24 hours to ferment. The mixture will bubble
    slightly, have tiny holes in the surface, and smell lightly sour.
    If it is a hot day, don’t leave it out any longer than 24 hours,
    or it may sprout mold.
  • The second day, oil an 8-oz/240-ml ramekin. Drain the
    almonds and puree them in a blender or food processor. Add
    the fermented mixture, lemon juice, and salt and process
    to mix. Scrape the mixture out into the oiled ramekin and
    either refrigerate it (for a soft texture) or bake (for a firmer
    texture). To bake, drizzle the top with olive oil and bake at
    300°F/150°C/gas 2 for 30 minutes, until lightly toasted and
    dry on top. Refrigerate, tightly covered, for up to 1 week

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