Greetings, Hive community! While I've been absent for a few months and still have much catching up to do, I'm feeling positive about regaining some free time for this fantastic platform.
As always, please don't expect daily or frequent posts from me. Life gets too hectic for that. I can hardly believe how quickly these past months have flown by! I just realized I need to reference a post that inspired this recipe, all the way back in October 2023.
That was the month I received my water kefir grains and embarked on the amazing journey of making another fermented fizzy drink. We've come to love it so much in the past few months that kombucha and tepache have taken a backseat. This is partly due to limited free time, but also because, at one point, juggling kefir, kombucha, and tepache made my fridge overflow β and we already use two!
By the way, if you're interested in making your water kefir, check out my detailed guide HERE
But let's get back to the fermented kefir cheese. After seeing this post by @Aguamiel Fermented almond cheese spread [Esp/Eng] I felt compelled to create my version. I've been making it for a while now and it's become a family favorite. I've previously made similar fermented vegan cream cheese with kombucha and preserved lemon juice.
FERMENTED CASHEW KEFIR CREAM CHEESE (DAIRY-FREE)
Ingredients (makes 1 jar)
- 2 cups raw cashew nuts, soaked
- ΒΌ cup unflavored kefir *
- 2 cloves of garlic, minced
- ΒΌ + 2 tbsp water
- ΒΌ - Β½ Himalayan pink salt
*This is the kefir you get before you start the second fermentation and add fizz and flavor.
Directions
Soak the cashews for at least 4 hours, or ideally, overnight. The longer they soak, the creamier your cheese will be.
Combine all ingredients in a blender and process until smooth and creamy, scraping down the sides as needed.
Transfer the mixture to a clean glass jar. Secure a cheesecloth or coffee filter over the jar and fasten it with a rubber band.
Let the cheese ferment on the counter at room temperature, away from direct sunlight and drafts.
The fermentation time can vary depending on your climate and desired flavor. Aim for 12-48 hours.
Remember to leave some space in the jar, as the cheese will expand during fermentation and may overflow if the jar is too full. Don't worry if this happens - the cheese will still be safe.
When the cheese has the desired flavor, close the jar and store it in the fridge for up to two weeks.
We love it on pizzas, in pasta dishes, or on our homemade buckwheat bread. Add some extra chives, parsley or other fresh herbs to enhance its flavor.
ENJOY!!!!!!
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