This cultured and aged plant-based cheese is the best (if not better) replica of the animal-based version but created with healthy fats from cashews and probiotics. It has an incredible aroma and delicious taste: it's nutty, tangy and slightly sweet. It's ferm, sliceable and it pairs incredibly well with a glass of red wine on a cheese plate or as a pizza topping with mushrooms and arugula.

 

Plant based artisanal cheeses have the potential of elevating any dish, from comfort foods like pizza, to show-stoppers like a cheese plate. I love to incorporate them into my daily meals at home and encourage restaurants to create their own plant-based cheese. 

 

Today’s recipe will show you how to make an exquisite cheese at home. Plant-based cheese making follows the same processes as regular cheese-making, while using healthy ingredients like nuts. Processes like Ripening, Fermenting and Aging are applied to the nut to transform it into cheese. Let’s talk a bit about each process.

 

Ripening

In plant-based cheese, this happens when we introduce friendly bacteria like vegan probiotics. The bacteria facilitates the development of cheese curds by creating gas. 

 

Fermentation

After the ripening phase has begun, the cheese starts to ferment. This process in very important in terms of texture and flavor. 

 

Aging

This process is the longest and will ensure a tangy, dairy-cheese-like taste and aroma to your cheese. It can span from 10 days to a few months. The longer the aging process, the better the cheese tastes. 

 

 

It’s a bit of a longer process overall but it’s actually around 1 h of active work, the rest is just waiting, and it will be well worth-while when you reap the delicious rewards. 


In terms of equipment you will need: high speed blender, spatula, shallow container, saran wrap, cheese mould/any round mould of 5 cm diameter, dehydrator/oven.

 

 

Ingredients:

 

·       200 g soaked cashews (overnight)

·       100 ml water

·       3 probiotic capsules 

 

·       1 tablespoon nutritional yeast

·       ½ teaspoon salt

·       ¼ teaspoon onion powder

·       ¼ teaspoon garlic powder 

 

Method:

PHASE 1: RIPENING




-        Drain and rinse your cashews

-        Add them to a bowl with the water and start blending. Pause to scrape down the sides

-        When you achieve a creamy consistency, add the probiotics and blend to incorporate. If your blender has a  tendency to overheat, check if your cream is at room temperature before adding the probiotics. If too hot, rest in the fridge for a bit and then add probiotics. 

-        Transfer the a wide shallow container and cover with saran wrap directly touching the cheese base

 

PHASE 2: FERMENTATION



 

-        Dehydrate at 41 degrees C for 20-24 h. If you don’t have a dehydrator, use your oven at the lowest setting, with the door slight ajar. 

-        Check your cheese base after 20 h. If it’s fermented it will have a tangy smell and gas bubbles had formed under the surface. Cool down to room temperature. 

-        Start adding your spices: salt, onion powder, garlic powder, nutritional yeast. Mix well to incorporate. 

-        Place your cheese mould ontop of a plate (which will fit in the freezer), lined with parchment paper. Use a spoon to fill the mould with cheese, making sure to press down with every scoop so the cheese is distributed evenly. Place the mould into the freezer for 1-2 h. This will help you remove the cheese easier from the mould. 

-        Unmould the cheese and place it back in the dehydrator for 8 more hours. This is your second and final fermentation. The cheese will develop a more complex flavour and structure. 

 

PHASE 3: AGING




 

-    Remove the cheese from the dehydrator. Let it cool down completely. It should have a dry surface all round and feel ferm but not yet easily sliceable. Place it an an air tight container in the fridge for 10 days. 

-        Be sure to check on your cheese every day, removing unwanted moisture from its surface and the container with a paper towel. 

-        After the 10 day mark, your cheese will be firm, sliceable, tangy and delicious. If you want, you can age it even further: my best cheese was a 3 month aged cheese. 

 

Your cheese is now ready to be enjoyed on a cheese plate with some wine and figs, in a delicious Caesar Salad or topped on a delicious mushroom and arugula pizza. What you learnt today was an introduction to Plant-based Cultured Cheeses. This is the Cheese Base recipe you can now personalize to your own needs and preferences in terms of flavoring and aging. You can make your own cheddar cheese by adding mustard and tomato paste, blue cheese by adding blue spirulina or even black charcoal cheese. 


                                               


 

When you try this recipe and post it on social media, be sure to tag me at vegan.chef.diana on IG, I love to see and share your creations!