Thursday, March 4, 2010

"aged" cashew brazil cheese

This is a recipe for a distinct flavored cheese made from nuts of your choice. I used cashews and brazil nuts in this recipe but feel free to substitute others. I found that these make the best taste and texture combination in the end product. It gets a little microbiological in the discussion of the recipe (not really) but its really simple to make.

cashew brazil cheese

1 cup raw cashews
1 cup raw brazil nuts
2 cups filtered water
4 vegan acidophilus capsules

lemon juice
nutrional yeast or miso (optional for a more cheddary flavor)

1. Soak the cashews and brazil nuts for at least 4 hours in the filtered water.
2. Drain. Reserve 4 tablespoons of the water. Puree the soaked nuts in a food processor with the reserved water. Once it starts to get creamy add the acidophilus by opening the gel caps and sprinkling the powder into the cheese. Puree even more until super smooth. you may need to add a bit more water to make it work.
3. Next line a colander with cheesecloth. Spoon the nut puree into it and fold over the loose ends to cover. Place a plate on top of the cheese and some sort of weight on top of the plate to act as a press.  Place over another bowl to catch the water that comes out.
4. Let sit at room temperature for about 16 hours. Over this process the acidophilus should have begun to flavor the cheese making it slightly tart. If not let rest another 4 hours.
5. Then puree the cheese again, or just stir in some salt and the other optional ingredients. Wrap in wax paper or place in tupperware and refrigerate.
6. Alternatively you can form the cheese into a log and bake at 300F for a couple hours to dry it out and firm it up a bit more. You could also roll the cheese in fresh herbs. You do with your cheese what you wish, but all I ask is that you just enjoy it.


  1. "Aged" nut cheese totally intrigues me. I'll have to try my hand at this sometime. Thanks for posting the recipe!

  2. Yeah, no problem. I hope it works out for you. There is also a similar recipe for this in Tal Ronnen's cookbook. Enjoy!

  3. This fascinates me to no end

  4. haha. thanks yana! Kelly and I are coming to Portland in the early summer (May-ish)to find an apartment and we hope to hang. Will you still be around?

  5. WOW, I'm so excited to try this! I've been dying to sample Dr. Cow's Tree Nut Cheese for a long time, but with shipping costs, the price always overwhelms me. Now I can DIM!

  6. Heck yeah Lindsey! I hope it works out for you.

  7. mmmm....looks delish...where do you find vegan acidophilus? May!?!!! I can head up there maybe?!

  8. I'm not a vegan, but a vegetarian. And the one thing that does stop me from becoming a fully fledged vegan is cheese. I have to admit this really look fabulous. Question is where would i find acidophilus in Scotland.

    Thank you for sharing this though, it did make me go mmmmmm

  9. Looks like an amazing recipe. A question: do you have a source for vegan acidophilus that you like? I've been looking around, and it's difficult to tell which products are merely dairy-free (but might have been grown on milk or using animal products somehow), and which ones were made entirely without animal products.

  10. How long does it last (I know mine usually gets consumed in a couple of days) but how long can it last in the fridge?