If you're keen to dabble in vegan che*se, this easy recipe is a great place to start. It makes a damn fine tangy, umami-hitting che*se that you can cut or spread on whatever you'd like! Using our kimchi juice is a great way of getting extra depth of flavour with no extra effort. Kimchi juice also acts as a starter culture (predefined microbes which kickstart fermentation. This should mean fermentation happens faster and makes it super safe as the right kind of microbes (mostly lactic acid bacteria) are given a helping hand to grow.
If you don't have any of our delicious kimchi juice to hand *she said scoldingly* check out our previous recipe for fermented cashew cheese spread made without kimchi juice. You can also tweak the spread recipe by removing the addition of salt and water and replacing with our kimchi juice. It's delicious!
This recipe makes a small jar worth. Of course, you can make a bigger batch by just sticking to these ratios and doubling or tripling the ingredients. By using our kimchi juice you don't need to add apple cider vinegar, lemon juice or additional salt, which all help with the fermentation process.
Ingredients Equipment
Cashews x 100g Blender
Kimchi juice x 2tbsp Bowl
Water x 1.5tbsp Jar or container Coconut oil x 30g Parchment paper Nutritional yeast x 20g
Optional:
Sea salt x 1/4tsp
Garlic powder x 1/2tsp
Onion powder x 1/2tsp
Method
1. Place your cashews into a bowl and fully submerge under boiling water, leave to soak for at least an hour (longer if possible).
2. Drain away the water (reserved a couple of tablespoons to use for blending), the cashews should be swollen and soft.
3. Add all of the ingredients to the blender and blend into a smooth paste.
4. Once combined and smooth place into your jar or container, there should be about an inch space at the top to allow for expansion while it ferments so it doesn't bubble over. Leave in a dry and warm place for about 2 days, making sure the lid is on properly.
5. Once you can see bubbles, transfer to the fridge. This should happen after about 24 hours but leave longer for a tangier taste.
6. Finally, once it's chilled you can place it in a piece of parchment paper and roll it into a log shape, ready to be cut. If you don't have parchment paper you can use cling film or tin foil but the parchment paper gives it more of a cheesy effect.
7. Serve with crackers and your favourite ferments!
