Kamil Perry
Cashew cheese is a vegan alternative to dairy cheese that is made with cashews as the primary ingredient. It is a popular option for those who are lactose intolerant or vegan and can be easily made at home. The discovery of cashew cheese can be attributed to the raw food movement, which explored the possibilities of transforming nuts and seeds without the application of heat. In 2004, the Brooklyn-based company Dr. Cow introduced nut-based wheels of cheese and tangy cream cheese, bringing an artisanal touch to the vegan cheese space.
| Characteristics | Values |
|---|---|
| Main ingredients | Cashews, water, lemon juice, yeast, salt, cultures |
| Recipe | Soak cashews overnight, pour boiling water over them, blend into a paste, add water as needed, cool the mixture, add cultures, shape into wheels, salt to help mould growth |
| Fermentation time | One day at room temperature, then two to six weeks in sealed containers |
| Uses | Salads, pizzas, sandwiches, dips, crackers, charcuterie boards, cheese boards, bread, wraps, pasta, lasagna, soup, grilled cheese sandwiches |
| Nutritional information | High in fat, 100 grams of cashews contain 44 grams of fat |
| Health benefits | Dairy-free, vegan, cholesterol-free, allergy-friendly, IBS-friendly |
| Sustainability | Only 3% of the world's cashews are certified fair trade, so look for transparent sourcing |
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What You'll Learn
Cashew cheese as a vegan alternative
Cashew cheese has emerged as a popular vegan alternative to dairy cheese. It is made from cashews and a few other simple ingredients, and can be easily prepared at home. The creamy texture and cheesy flavour of cashew cheese make it a delightful substitute for those who are lactose intolerant or vegan.
History
It is unclear exactly when cashew cheese was first discovered, but it is known that tofu-based vegan cheeses have existed for centuries in China. In the early 20th century, an anarchist named Li Yu-Ying established the first soy dairy in Paris. However, it was the realisation that there were usable ingredients beyond soy that expanded the possibilities of vegan dairy.
Miyoko Schinner, author of "Artisan Vegan Cheese", is credited with popularising the use of cashews for vegan cheese. In 2004, the Brooklyn-based company Dr. Cow introduced nut-based wheels of cheese and a tangy cream cheese, bringing an artisanal touch to the vegan cheese movement. Schinner's book, published in 2012, further ignited interest in culturing with rejuvelac, a fermented wheat berry beverage.
Preparation
Preparing cashew cheese at home typically involves soaking the cashews overnight, followed by blending them into a thick paste. Additional ingredients such as apple cider vinegar, vegan yoghurt, lemon juice, nutritional yeast, and spices can be added to enhance flavour and promote fermentation. The mixture is then covered and left to ferment for a day at room temperature. After fermentation, it is shaped into wheels, salted, and stored in sealed containers to encourage the growth of a rind. The process of making cashew cheese typically takes about two to six weeks.
Uses
Cashew cheese has a creamy texture and a subtle spicy flavour, making it a versatile ingredient in various dishes. It can be spread on bread, crackers, or pizzas, crumbled over salads, stuffed into lasagna, or used as a dip for crudités. It is also an excellent substitute for dairy cheese in Mexican-inspired recipes, such as enchiladas and mac and cheese.
Health Benefits
Cashew cheese is a healthier alternative to dairy cheese, especially for those who are lactose intolerant or vegan. It is cholesterol-free and does not cause the bloating, gas, or irritable bowel syndrome (IBS) flare-ups that dairy cheese can induce. Cashew cheese also has a higher fat content than soy-based cheeses, resulting in a richer flavour and texture that more closely imitates animal milk dairy.
Sustainability Concerns
While vegan cheese is often assumed to be more sustainable than dairy cheese, there are concerns about the main source ingredients, such as nuts, coconut, and soy. Only 3% of the world's cashews are certified fair trade, so it is important to look for vegan cashew cheeses that are transparent about their sourcing and labour practices.
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Fermentation and inoculation methods
Fermentation and inoculation are two different methods of making cashew cheese. Fermentation involves the use of bacteria or yeast to break down the sugars in a food and create new flavours and textures. Inoculation, on the other hand, involves introducing a specific strain of mould to the cashew cheese to create a desired flavour and texture.
To ferment cashews and create a cheese, a starter culture is needed to begin the process. This can be in the form of apple cider vinegar or vegan yoghurt. The cashews are soaked overnight and then blended into a thick paste, with water added as needed. The mixture is then cooled and the starter culture is stirred in. The mixture is then covered and left to ferment for a day at room temperature.
After fermentation, the cashew cheese is shaped into wheels and salted to encourage the growth of mould and the formation of a rind. The wheels are then stored in sealed containers, being flipped onto a fresh piece of parchment paper each day to wick away excess moisture. The process takes between two to six weeks.
Inoculation of cashew cheese involves a similar process, with the addition of specific mould cultures. Cashews are soaked overnight and then boiling water is poured over them to sterilise them. They are then blended into a thick paste, with water added as needed. The mixture is cooled and then specific mould cultures are added. For example, to create a Camembert flavour, Geotrichum, Candidum and Penicillium Candidum are added. For Roquefort, MD88, mesophilic cultures and Penecillum are used. The inoculated mixture is then covered and left at room temperature to ferment for a day. It is then shaped into wheels, salted, and stored in sealed containers, being flipped daily to remove excess moisture.
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Nutritional yeast and other ingredients
Nutritional yeast is a key ingredient in making cashew cheese. It is used to create a cheesy flavour in the absence of dairy. Nutritional yeast is available in the form of flakes or powder, and the quantity used may vary depending on the form. Flakes, for example, may require a larger amount than powder. Nutritional yeast is also a good source of vitamin B12, which is essential for vegans.
In addition to nutritional yeast, other ingredients used in cashew cheese include cashews, of course, which are soaked overnight and then blended into a thick paste. Water is added as needed to achieve the desired consistency. Salt is added to help the mould grow and form a rind.
Some recipes also call for apple cider vinegar or vegan yoghurt to aid in fermentation. Lemon juice is another common ingredient, adding a tangy flavour to the cheese. However, the amount of lemon juice added can be a matter of personal preference, as too much can make the cheese overly acidic.
For those who like a spicy kick, jalapeños are a popular addition, though smoked paprika can be used as a milder alternative. Other seasonings can be added for extra flavour, and olive oil can be included to make a pasta sauce.
The discovery of cashew cheese can be attributed to the growing popularity of veganism and the search for usable ingredients beyond soy. The realisation that nuts could be transformed without the application of heat opened up new possibilities for vegan cheese, and cashews, with their high fat content, provided a rich flavour and texture that could rival dairy cheese.
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Cashew cheese recipes and variations
There are numerous recipes for cashew cheese, a vegan alternative to dairy cheese, that can be made at home. The basic recipe involves blending soaked cashews with other ingredients such as nutritional yeast, salt, garlic powder, and lemon juice, to create a creamy and cheesy sauce. This sauce can then be used in a variety of dishes, including pasta, salads, wraps, and sandwiches.
Recipes
One recipe for cashew cheese sauce includes cashews, jalapeños, lemon juice, and seasonings. This sauce can be served with mac and cheese, nachos, enchiladas, or any dish that requires a creamy cheese sauce. Another recipe suggests adding vegan yogurt or apple cider vinegar to the cashews to create a fermented cheese. This cheese can be spread on bread, crackers, or used as a dip for crudités.
Variations
Cashew cheese can be made in different ways to create various textures and flavours. For a thicker cheese, some recipes suggest soaking the cashews overnight and then blending them with a small amount of water to create a paste. This paste can then be shaped into wheels and salted to create a rind, resulting in a firmer cheese that can be sliced or crumbled.
For a more liquid cheese sauce, additional water can be added to the blended cashews to create a pourable consistency. This sauce can be used as a topping for pizzas, pasta, or as a dip for crackers.
Tips
Some tips for making cashew cheese include:
- Soaking the cashews is essential for a creamy texture.
- A high-powered blender is recommended for a smooth and creamy sauce.
- Glass containers are best for fermentation as they are non-reactive and don't absorb odours.
- The fermentation process can be customised by using different types of vinegar or brine.
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Ethical sourcing and fair trade cashews
Fair trade growers are also given premiums to invest in community initiatives, such as education, healthcare, digging wells, local businesses, and other projects that benefit the community. Even when cashews are not organic, fair trade rules require farmers to use sustainable growing practices and protect natural resources like water, soil, and natural vegetation. This includes reducing the use of harmful pesticides and fertilisers and pledging to efficiently use energy and manage waste through reducing, reusing, and recycling.
In the past, cashews have not always been produced ethically. In some cases, cashew production has involved severe human rights violations. For example, over 40,000 drug addicts in Vietnam have been forced to shell cashews as a form of "labour therapy." Even when conditions are better, the raw cashews are often exported for processing, leaving the growing communities with little profit from their labour.
To ensure ethical sourcing, companies must establish fair and transparent relationships with farmer communities. This involves providing fair wages, promoting safe working conditions, and fostering long-term partnerships. By working directly with farmers, companies can empower local communities, improve livelihoods, and support sustainable agricultural practices.
As consumers, we can support and encourage ethical cashew sourcing by purchasing from companies that embrace fair trade practices, transparency, and community development. This will contribute to a more sustainable and equitable cashew industry for future generations.
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Frequently asked questions
Cashew cheese is made by blending cashews with other ingredients, such as lemon juice, salt, nutritional yeast, and seasonings, to form a thick paste. The mixture is then fermented and shaped into wheels or logs, which are stored in sealed containers in the fridge.
Cashew cheese has been described as having a salty, tangy, cheesy, and umami flavor profile. It is said to closely resemble the taste of traditional dairy cheese.
Cashew cheese is a vegan and plant-based alternative to dairy cheese. It is made with wholesome and natural ingredients and is free from the trophic hormones found in dairy cheese. It is also versatile and can be used in a variety of dishes, including pizzas, salads, sandwiches, and pasta.
Cashew cheese can be stored in an airtight container in the fridge for up to 5 days. It can also be frozen for later use.
