Vegan Cheese Fermentation: How Long Does It Take?

Fermented vegan cheese is a great dairy alternative and can be made with a variety of nuts, including cashews, macadamia nuts, and almonds. The process of making vegan cheese involves blending nuts with water, salt, lemon juice, and nutritional yeast, and then adding probiotics to culture the mixture. The fermentation time for vegan cheese varies depending on the desired level of tanginess and firmness, but it typically ranges from 16 to 72 hours. After fermentation, the cheese can be flavored with herbs, spices, or other ingredients and served as a spread, dip, or salad topper.

Fermentation time: 16-48 hours

Fermentation is a crucial step in making vegan cheese, and the process can take anywhere from 16 to 48 hours, depending on the desired flavour and texture. Here's a detailed guide on how to approach this step:

Preparation for Fermentation:

Before beginning the fermentation process, it is essential to prepare the cheese mixture. This involves blending the chosen nuts, typically cashews, with other ingredients such as water, lemon juice, nutritional yeast, garlic, and salt. The mixture should be smooth and creamy, and it is crucial to use a high-speed blender to achieve the desired consistency.

Choosing a Fermentation Vessel:

The cheese mixture should be transferred to a clean glass jar with an airtight lid. The size of the jar should allow for at least 2 inches of space at the top, as the cheese will expand during fermentation. It is also important to ensure that the jar is properly sterilised to prevent the growth of unwanted bacteria.

Finding the Right Environment:

Finding the right spot for fermentation is critical. The ideal temperature for fermentation is around 24°C. During summer, a pantry or kitchen counter might be suitable, while in winter, an oven with only the light turned on can provide the necessary warmth. It is important to keep the jar out of direct sunlight and ensure that the temperature remains consistent.

Understanding Fermentation Time:

The fermentation process can take anywhere from 16 to 48 hours, and the desired duration depends on personal preference and the desired flavour and texture of the cheese. A shorter fermentation time, around 16-24 hours, will result in a milder-tasting cheese with a softer texture. On the other hand, a longer fermentation time, up to 48 hours, will yield a tangier, firmer cheese.

Monitoring the Fermentation Process:

During fermentation, the cheese mixture will undergo noticeable changes. Small air bubbles will form throughout the mixture, and the cheese will expand. It is essential to monitor the process and taste the cheese occasionally to determine if it has reached the desired flavour and texture.

Adjusting Fermentation Time:

The fermentation time can be adjusted based on personal preference and the desired outcome. If a milder, softer cheese is preferred, a shorter fermentation time of 16-24 hours is recommended. For a tangier, firmer cheese, a longer fermentation time of up to 48 hours can be considered.

Troubleshooting:

If the cheese is not fermenting as expected, there are a few things to consider. Firstly, check the temperature of the environment and ensure it is warm enough. Additionally, the age and activity of the starter culture or probiotic used can impact the fermentation process. Fresh and active cultures are more effective in promoting fermentation.

Post-Fermentation Steps:

Once the desired fermentation time has been reached, the cheese should be transferred to the refrigerator to continue culturing and firm up. This step will enhance the flavour and texture of the cheese. After refrigeration, the cheese can be shaped into logs or wheels and stored in the refrigerator for several weeks.

Remember, fermentation is a delicate process, and factors such as temperature, starter culture, and time can impact the final product. Experimenting with different fermentation durations will help you find the perfect balance of flavour and texture for your vegan cheese!

Flavour options: garlic, onion, nutritional yeast, salt, lemon juice, herbs, pepper, paprika, olive oil

Vegan cheese is a dairy-free, cheese substitute for those wanting to experience the taste and texture of cheese without dairy products. It is a type of 'generic' cheese, most likened to a mild cheddar. It's slightly tangy, ever so slightly smoky, with a cheesy flavor, and a wonderful texture for slicing, grating, and melting!

Flavour Options

Garlic

Garlic adds a 'zing' and depth of flavour to vegan cheese. Fresh garlic and garlic powder offer different flavours: dried is more intense and fragrant, while fresh is more intense and spicy.

Onion

Onion powder is another flavour option. It adds a tangy, cheesy flavour to the vegan cheese.

Nutritional Yeast

Nutritional yeast adds a cheesy flavour to the vegan cheese. For a stronger 'cheesy' flavour, slightly increase the amount of nutritional yeast used.

Salt

Salt is added to taste and for balance.

Lemon Juice

Lemon juice adds acidity to the vegan cheese.

Herbs

Herbs such as dill, parsley, oregano, and thyme can be added to the vegan cheese for extra flavour.

Pepper

Black pepper can be added to taste.

Paprika

Paprika, especially smoked paprika, adds depth of flavour to the vegan cheese.

Olive Oil

Olive oil is a neutral-tasting oil that ensures the spice blend sticks to the vegan cheese and crisps up the exterior nicely.

Fermentation vessel: glass jar, bowl, blender, cheesecloth, oven, fridge

Glass Jar

A glass jar is a suitable vessel for fermenting vegan cheese. It is recommended to use a clean or sterilised jar with an airtight lid. Leaving enough room at the top of the jar is important as the cheese will expand as it ferments. The jar should be placed in a warm spot, out of direct sunlight, to ferment for at least 16 hours or up to 48 hours.

Bowl

A glass bowl with an airtight lid can also be used for fermenting vegan cheese. Similar to the glass jar method, the bowl should be placed in a warm spot, out of direct sunlight, for the fermentation process.

Blender

A blender is used to blend the ingredients for vegan cheese before transferring the mixture to a glass jar or bowl for fermentation. A high-powered blender is recommended to achieve the best, smoothest results.

Cheesecloth

Cheesecloth can be used as an alternative to an airtight lid for the fermentation vessel. It allows the mixture to breathe while keeping out contaminants.

Oven

The oven can be used to create a warm environment for fermenting vegan cheese, especially during winter. The light bulb in the oven provides sufficient warmth for fermentation without the need to preheat the oven. It is important to remember that the oven is being used for fermentation to avoid accidentally turning it on.

Fridge

The fridge is used to store the vegan cheese after fermentation and shaping. It helps to solidify the cheese and prolongs its shelf life. The cheese can be stored in the fridge for several weeks to a few months.

Fermentation process: bubbling, tanginess, mould, bacteria, probiotics, yeast, temperature

Fermentation is a metabolic process that breaks down sugar molecules into simpler compounds using microorganisms like yeast or bacteria, producing energy in the form of alcohol or gas.

Bubbling

Bubbles are a sure sign that the fermentation process is off to a good start. During primary fermentation, yeast is at its most active, feasting on sugars and creating alcohol and carbon dioxide. The carbon dioxide forms bubbles, which escape through the airlock.

Tanginess

The fermentation process can enhance the nutritional profile of food by breaking down complex compounds into simpler forms that our bodies can easily absorb. Fermentation also increases the levels of vitamins and minerals in food and improves their bioavailability. Fermented foods are rich in probiotics – beneficial bacteria that aid digestion and strengthen our immune system.

Mould

Mould is a type of fungus that can be toxic. It is associated with severe allergies and other life-altering illnesses. However, not all mould is harmful. A white film that forms on the top of fermenting food is a type of yeast called kahm yeast, which can be carefully skimmed off.

Bacteria

Bacteria play a significant role in the fermentation process, acting as biological catalysts and accelerating the rate of chemical reactions without being consumed in the process. The types of microorganisms used in the fermentation process largely determine the end products. For example, the bacteria Lactobacillus species are employed in the production of dairy products such as yogurt and cheese.

Probiotics

Fermented foods are a rich source of probiotics, which are beneficial bacteria that aid digestion and strengthen our immune system. Fermented foods have the potential to improve digestive health and enhance the immune system.

Yeast

Yeast is often used in the fermentation process to produce alcoholic beverages and bread. During ethanol or alcohol fermentation, yeast breaks down pyruvate molecules found in sugars or starches, converting them into CO2 and alcohol.

Temperature

Temperature is a critical factor in the fermentation process. Yeast is fairly sensitive to temperature changes, so if the temperature is too high, the yeast can become overactive, resulting in off-flavours and aromas. On the other hand, if the temperature is too low, the yeast may become inactive, slowing down or even halting the fermentation process. Therefore, maintaining an optimal temperature range is crucial for a successful fermentation.

Nut options: cashews, macadamia, almonds, Brazil nuts, sunflower seeds, tofu

Cashews

Cashew cheese is a spreadable, sliceable vegan cheese with a salty, tangy, and umami flavour. The process for making cashew nut cheese is very similar to that of macadamia and almond cheese. However, cashews blend more smoothly than macadamia or almond, so there is no need to use a sieve or colander during the culturing process.

To make cashew cheese, start by soaking the cashews in cool water overnight or boiling them on the stove for 20 minutes. Then, add the soaked cashews, apple cider vinegar, lemon juice, and coconut oil to a high-powered blender and blend until smooth. Next, add the nutritional yeast, garlic powder, onion powder, and salt, and blend again. Transfer the mixture to a clean mason jar and seal. Let the jar ferment in a warm place for at least 16 hours or up to 48 hours. Once the cheese has fermented, stir it and transfer it to the fridge for at least 4 hours to firm up.

Macadamia

Macadamia nut cheese is a delicious dairy alternative to cheese that is easy to make and can be used in various dishes. To make macadamia cheese, start by soaking the macadamia nuts in saltwater for 8 hours or overnight. This helps to soften the nuts and protect them from mould. After soaking, drain and rinse the macadamia nuts, then blend them with onion and garlic powders, miso paste or nutritional yeast, salt, and lemon juice. Blend until smooth, adding water as needed.

Next, add the probiotics by opening up probiotic capsules and sprinkling their contents into the mixture. Stir well to combine. Place a colander or mesh sieve over a mixing bowl and line it with muslin or a clean tea towel. Scoop the cheese mixture into the cloth-lined colander and use a rubber band to secure it in the centre, bringing the cheese into a ball. Place a weight on top to help remove excess liquid and firm up the cheese. Leave on the countertop for 24 hours, then unwrap and taste. If you want a stronger fermented flavour, rewrap and weight the mixture and leave for another 12-24 hours (up to a maximum of 48 hours).

Once the cheese has reached your desired flavour, chill it in the fridge to make it firmer. Unwrap the mixture and divide it in two, shaping each half into a disc or log. Place the shaped cheese in an airtight container in the fridge for at least a few hours to continue firming up. You can roll the cheese in coatings such as herbs or spices before serving.

Almonds

Almond cheese is another option for vegan cheese with a unique flavour. To make almond cheese, start by soaking the almonds in water for about 24 hours. After soaking, sprout the almonds for about 2 days, rinsing periodically to keep them moist but draining to allow access to air. Next, grind the almonds with fermented coconut milk yogurt or kefir until you have a thick paste. Alternatively, you can use rejuvelac of alfalfa.

Once you have a paste, ferment the mixture for 24 hours at about 25°C/77°F. Form the mixture into your desired shape, then dehydrate for about four days at a low temperature of about 20°C/68°F. This helps to form a dry crust, making it easier to handle while the cheese retains moisture inside for continued fermentation. Beginning on the fourth day of dehydration, submerge the cheese in seawater or brine three times a day for three days. This salting process is similar to that of many aged dairy cheeses.

After salting, dehydrate for about five more days at a low temperature of about 10°C/50°F. You can use a dehydrator or the refrigerator for this step. Finally, age the cheese for 3-6 months at cool ambient temperatures.

Brazil Nuts

Brazil nuts do not make great cheese on their own, so it is recommended to blend them with either macadamia or cashew nuts. You can then follow a similar process to that of macadamia or cashew cheese-making.

Sunflower Seeds

Sunflower seed cheese is a nut-free option for vegan cheese that is simple to make and has a creamy, tangy, and spreadable texture. To make sunflower seed cheese, start by softening the seeds by boiling them for 10-15 minutes or soaking them overnight until tender. Drain and rinse the seeds before using.

Next, add all the ingredients to a food processor and blend until smooth. Prepare your moulds by lining them with plastic wrap, parchment paper, or using a silicone mould. Once the cheese is blended, scoop the mixture into your chosen mould and smooth the top. Cover and chill in the fridge for 4 hours or overnight to firm up. The cheese will be firmer when first removed from the fridge but will soften as it sits out.

Tofu

Tofu cheese, or tofu misozuke, is a vegan, fermented "cheese" made from tofu and miso. This recipe is based on a Japanese fermentation technique. To make tofu misozuke, start by pressing the tofu to remove excess liquid. Wrap the tofu in a clean towel and place it on a plate with another plate on top. Add weights on top, such as cans, to press the tofu for 12-24 hours. Change the towel if it becomes too wet.

After pressing, remove the tofu block from the press and pat dry any remaining water. Wrap the block in cheesecloth. Brush the tofu with miso, covering all sides. Place the tofu in an airtight container and let it ferment in the fridge for 2-6 weeks. The longer the fermentation time, the creamier and more spreadable the tofu will become.

Fermentation Times

The fermentation times for these vegan cheeses vary depending on the desired flavour and texture. For cashew cheese, fermentation typically lasts for 16-48 hours. Macadamia cheese ferments for about 24 hours, or up to 48 hours for a stronger flavour. Almond cheese has a longer fermentation and aging process, with 24 hours of initial fermentation followed by 3-6 months of aging. Sunflower seed cheese does not require fermentation but needs to be chilled for 4 hours or overnight to firm up. Tofu misozuke ferments in the fridge for 2-6 weeks.

Frequently asked questions