Kombucha Cashew Cheese

Make your own dairy free cashew cheese with a little bit of Kombucha tea. Serve with crackers, or use in recipes that call for a cream cheese.

Homemade cashew butter
Photo by Andrea R.
Adapted from onegreenplanet.org
Homemade cashew butter
Homemade cashew butter

PREP TIME

15

minutes

TOTAL TIME

4500

minutes

SERVINGS

6

servings

PREP TIME

15

minutes

TOTAL TIME

4500

minutes

SERVINGS

6

servings

Adapted from onegreenplanet.org

Ingredients

  • 1

    cup raw cashews

  • 1/4

    cup nutritional yeast

  • 1/4

    cup raw Kombucha tea (I brew my own, learn how!)

  • 1

    tablespoon fresh lemon juice

  • 1

    teaspoon sea salt

  • 2

    tablespoons fresh herbs of choice (I like basil & rosemary)

Directions

In high powered blender or food processor, add all ingredients and process until a smooth, ricotta-cheese like consistency is reached. Using a spatula, scoop mixture into a strainer bag/nut milk bag and tighten bag around the cheese, forming a solid ball. Place the ball & bag into a bowl, and drizzle a little more Kombucha over top. Cover with a towel and leave on the counter overnight, and up to 3 days to “ripen”. Check cheese often to test flavor and ferment. Once happy, eat it!

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