Cultured Cashew Cheese

FacebookPinterestTwitterTumblrGoogle+Share
I’m currently cooking recipes from The Conscious Cook by Tal Ronnen for a future review. One of the most intriguing recipes in the cookbook is a cashew cheese that’s cultured using a specific brand of probiotic powder. Meaning, you add bacteria to your food. On purpose. Then you let it hang out in a warm place and do it’s thing: culture. Whoa.I had to order the required probiotic powder on the internet and wait. Then, I thought about culturing food, thought about what it might smell like – I’m sensitive like that – and waited. I soaked some cashew nuts and waited. Blended the mixture with some pantry staples, added the probiotic powder, scraped it into cheese cloth and waited. Next, I rolled it into a log, put it in the refrigerator to firm up and…yeah.

Nearly seventy-two hours later, I had cheese. It smelled really good when I unwrapped it, like rich ricotta. It didn’t taste like cheese, though, and it was gritty, despite following the instructions for pureeing it. I grabbed some jarred piquillo peppers from the pantry and made “pimiento cheese.” This did satisfy a pimiento cheese craving I’ve had for a while.

There is another cashew cheese recipe that I want to test before I declare whether this one is worth the effort.

You might also like

One Response

  1. very interesting ‘cheese’ recipe. cant wait for you to try the other one and compare recipes!

Comments are closed.