Easy fermented cashew cheese

Homemade easy fermented cashew cheese- I know it can sound intimidating to tackle your own fermented foods, and while some are definitely harder then others (I’ve stuffed up my fair share of Kimchi and sauerkraut in my time!) this cashew cheese is so easy to make, you can even skip the fermentation if you’re in a hurry and just want a cashew cream to add to your dish, but if you’ve got the time we’d highly recommend waiting out that extra time for the fermentation (and your gut will be thanking you too!)


  • Raw, organic (if possible) cashews.
  • Apple cider vinegar, with the ‘mother’, sauerkraut juice or homemade kombucha (or probiotic capsules)
  •  Filtered/spring water.
  • Optional- lemon juice, nutritional yeast and finely chopped fresh herbs to flavour.
  • Blender.
  • Spatular.
  • Glass or ceramic bowl.
  • Linen or cotton cloth.
  • A glass jar for storage.


The science of gut health is a long and complicated one, different for each individual, and most definitely something that deserves a whole post in its self, but why fermented foods benefit our gut health is something I wanted to briefly touch on.

Fermented foods are not the cool new kid on the block, don’t get me wrong, they are very popular (and with good reason!), but fermentation goes back 1000’s of years (6000 B.C being the earliest record). Fermentation was originally used as a method of preservation long before refrigeration, but of course as we know today the benefits of fermentation go well beyond preservation. Fermentation is the process in which organisms convert sugars or starch into alcohol or acid. This transformation enhances the natural beneficial bacteria (the ‘good’ bacteria, aka probiotics) which helps a range of issues, specifically digestive health.


So now we know that fermented foods enhance the ‘good bacteria’, but what do they do? Bacteria in our gut assists with digestion, absorption of nutrients and immune health. Our gut naturally has both ‘good’ and ‘bad’ bacteria, and achieving the right balance between the two can be a tricky task (a healthy balance is known as equilibrium). When the balance is out and is tipped towards the ‘bad’ bacteria we can see a range of symptoms including bloating, constipation, diarrhoea, heart burn, unintentional weight changes, sleep issues, skin irritation, food intolerances, autoimmune conditions and even effects on our mental health.


Diet and lifestyle play a massive role in effecting our gut micro biome (the ‘good and ‘bad’ bacteria). Eliminating as much refined sugar from your diet as possible and including probiotic rich foods help to keep a healthy balance. Here are some other great source of bacteria rich foods

  • Kefir
  • Sauerkraut
  • Miso
  • Kimchi
  • Lassi
  • Kombucha
  • Tempeh
  • Yoghurt


  • SOAK your cashews in water with salt for 4 hours. Drain and rinse.
  • BLEND your cashews with apple cider vinegar.
  • POUR your mixture into a glass or ceramic bowl, cover with a linen cloth and leave to ferment.
  • TASTE your cheese to see if you’d like to leave it to ferment for longer.
  • ADD in optional flavouring.
  • STORE in a glass jar, in the fridge for up to 3 months.

See the recipe below for the full steps.


We hope you like our easy fermented cashew cheese as much as we do! We love hearing your feedback, so if you try this recipe please leave a review or a comment at the bottom of the page. Have a great day.

Fermented cashew cheese

Homemade easy fermented cashew cheese

  • Author: panaceaspantry
  • Prep Time: 4 hours (soaking time) 15 minutes prep time
  • Cook Time: 12-36 hours (48 max) fermenting time
  • Total Time: 59 minute
  • Category: Fermented foods. Spreads.
  • Method: Fermented
  • Cuisine: American


Homemade fermented cashew cheese. 2 ingredients (because water and salt don’t count, right?), quick to throw together (if you don’t count soaking/fermenting time), gluten and grain free, refined sugar free and gut friendly.



  • 3 cups raw, cashews
  • 1 tsp good quality salt
  • 2 Tbsp apple cider vinegar (ACV), with ‘the mother’, homemade kombucha starter or homemade/unpasterised sauerkraut juice
  • 1/31/2 cup filtered water (or spring water) for blending
  • Optional- lemon juice, nutritional yeast and finely chopped fresh herbs to flavour.


  1. Soak your cashews in filtered water and the salt for 4 hours
  2. Drain and rinse the nuts and add into your blender with the ACV and water
  3. Blend until completely smooth- this can take quite a while and you should ensure your mixture doesn’t get too hot, you might need to blend in 1 minute increments. Take the time to make sure its super smooth and don’t be afraid to use your tamper to get things going.
  4. Put the blended mixture into a clean glass or ceramic bowl (wiped with vinegar) and cover with a linen or cotton cloth. Make sure you leave enough room at the top of the jar (at least 5 cm/2 inch) for the cheese to grow. As it ferments, lots of bubble will form and the cheese will grow upwards.
  5. Leave your mixture to ferment in a cool, dark place for 12-36 hours (48 max) Fermentation time will vary depending on the weather (the warmer the quicker), as well as what you want your finished product to be like. The longer the fermenting process, the drier your cheese will be.
  6. You will know your cheese is ready when its nice and aerated, use a clean spoon to taste your cheese to see if you want a stronger ferment. You may find the top of the cheese has formed a skin- don’t worry, its perfectly fine. Just stir it in.  If you’re adding in optional flavours, do so now by simple stirring them through the creamy paste.
  7. Store in a dark glass jar in the fridge for up to 3 months.


*If you don’t have access to apple cider vinegar, you can use other fermented starters. the flavour will vary, but it will still work- sauerkraut juice, or kombucha starter work well or various probiotics (from a capsule or powder form). In fact, you can ferment the cashews without any starter at all, but the result is less reliable.

  1. Thanks for this recipe! The first time I tried it, it didn’t ferment. Second attempt I let it sit longer and I was so excited to see the aeration when I looked at it this morning! I think it needed longer because of the cold weather. I mixed in nutritional yeast and some salt. So cheesy, creamy and delicious 🙂 I used my own kombucha to ferment and it’s doubly satisfying to know all the elements were made by me.

    1. Hi Michelle:) Yes, the weather will definitely make it a longer process. During winter, i sit mine in the oven with only the light on, which helps to speed it up, but its really not necessary. You can just leave it for longer. Adding olive oil on top of the cheese is a great option in winter too, allowing for a longer ferment and protecting the mix from any undesirable bacteria. Sounds like it worked just perfectly though. I use my homemade kombucha too- it feels great to have the whole process made in your pantry, right?

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