Tag Archives: cashew cheeze


Tonight’s Fermenters’ Meetup was for fermented nut or seed cheezes.
I made a basic 48-hour-fermented jalapeno/garlic cashew cheeze recipe, coated 1 round with dried dillweed, and mixed cured kalamata olives into the other round (which stopped being a round, and had to travel in a pot.  I thin-sliced two small kohlrabis, shook some black pepper over them, and took them along, as well, so people could make impromptu ravioli, or just have a raw place to hold their cheeze.

Why am I feeling so proud? They scarfed up all of my cheeze (there, I had been thinking I would have at least half as leftovers to use this week!) Then, when we gathered to talk about what we had eaten, my cheezes were the most-often mentioned!
I have been making raw vegan cheeze for a number of years now, but this is the first time that my cheezes were up against other people’s cheezes and were being tasted by people who make raw vegan cheezes.

3 C raw cashews, soaked @8 hrs
1/4 C water
2 capsules New Chapter All Flora probiotics
½ t sea salt

  • Process cashews through a Champion juicer with the blank plate (alternatively, if you have neither a Champion juicer nor a high speed blender, you can grind dry cashews in a coffee grinder – I often use my Magic Bullet grinder blade to reduce nuts and seeds to a fine powder. If you happen to have high speed blender, place all ingredients in the high speed blender and process to a fine paste)
  • Dissolve probiotics in 1/4  C water
  • Process cashew paste, salt,water, and probiotics and process in a food processor to mix thoroughly.
  • Line a colander (placed over a bowl) with cheesecloth, and place cheeze in the colander. Fold the cheesecloth over the cheeze, and leave to ferment for 24-48 hrs (longer is tangier).
  • Place cheeze in a tightly-lidded container and refrigerate for up to 3 weeks.

After I fermented, I ground up 6 garlic cloves and one fairly large jalapeno, then placed all in my food processor to mix well.
Then I folded cheesecloth In the bottom of two containers (I could have used baking parchment, but I had none), placed a round ring form on top of the cheesecloth, and spooned the cheeze into the ring forms, in  hopes that I would get sturdy rounds of cheeze, covered the containers with airtight covers, and put them in the refrigerator for 3 days. It turned out that the rounds did not hold together very well.
I took one, placed it in a container and mixed in about 10 finely chopped oil-cured kalamata olives.  Handling the other very carefully, I sprinkled a lot of dried dillweed all over, top, sides, bottom, and patted it in, then patted the round back into shape and put it in a container.  These were the cheezes I took to the meetup.

I think  I liked the dill-coated one best, although the olive one was very good, and was the most-commented-on.  Folks also liked the kick of the garlic and jalapeno base (as did I).  I have a new staple.


GREENS, LETTUCE, LETTUCE, AND MORE LETTUCE: Let us think of what to do

POST #946
It looks like there are going to be a lot of lettuce-y things, greens, etc. in my box tomorrow. Shoot! I’m hungry. Oh well. I am going to eat what is there, or else, if I cannot get to it, I will dehydrate it and add it to the supergreens jar.

I do have some cashews, and I have been exploring other blogs, because my meet-up next month calls for nut and/or seed cheezes (all my fault for telling them how I got into fermenting!).

I think I’ll make some goat cheeze to go with some of these greens. I got the idea for goat cheeze from ChoosingRaw. She’s from a Greek family, so I guess she should know what tastes right. (She also has an amazing collection of recipes which you would do well to visit)

I’m also going to re-visit some of Russel James’s cheeze recipes (click on recipes and look around – he has a book on cheezes –but he has other books as well, and, from personal experience, I can tell you they are all fabulous)

I’ve just put up a new bookshelf for my recipe book library, and, since my current passion is fermenting and fermented cheezes, I’ve put all of the books that have decent cheeze recipes (according to me) together with the specific books on fermenting.  It’s a weird way to categorize, or not, but it works for me this month. (Since I have so many recipe books, I ended up having to lay the “classic” books – the old ones that I collect– on top of the ones I use often. I had to put the ones I use less often in stacks on the top shelf. Of course, I checked them all for fermented cheeze before classifying them)

Must sleep now. Work to be done, tomorrow! Thanks for stopping by!

CHEEZE as MAYONNAISE – you decide! Jalapeno Cheeze, fresh and fermented

I made up my smoked jalapeno cashew cheeze again tonight, and I realized some things that I had not thought about before when I was working with this and similar recipes… or, shall we say, I paid attention to how I use the things I make, once they are made.

2 C cashews
2 jalapenos (or to taste)
1/4 – 1/2 C water (or rejuvelac)
1 t sea salt

Put all ingredients in VitaMix and process to a smooth consistency.

Tonight, I added two large cloves of garlic to the blender mix before processing.

I have made this recipe before, as is, and totally enjoyed it added to sandwich combos. 

Two weeks ago, I made it with probiotics, and aged it for 24 hours (wow!)
I added 1 T of probiotic powder to the mix and hung it in cheesecloth over a bowl, to let it age for 24 hours.

Today, I made a fresh batch, and, when I went to use a little of it, I  realized that it works like mayonnaise.  I had a lovely sesame/sunflower seed bread sandwich with tomato, onion, and cucumber, using the jalapeno cashew cheeze as a mayonnaise).  Yumm!



Last night, I decided to experiment with the KALE CHIPS.   using  my CASHEW CHEDDAR CHEESE recipe.

I made the recipe according to the original instructions, but, instead of the extravagant 2 C cashew recipe, I used my cashew cheeze recipe, which did just as well.  I had a huge bunch of kale from Fairway, for $1.99 (about 3 bunches from any other market), and I broke it all up into the large mixing bowl I use for making crackers, and then I poured on the cashew cheddar cheeze mixture and mixed it all around until all of the pieces were covered front and back.  As I went to put each kale piece on the dehydrator sheet, I added a little more cheddar cheeze mixture, to make sure it was well coated.

I ended up needing all 5 trays of my dehydrator.  The only problem is that I only have 4 teflex sheets.  The last kale pieces had to go on straight onto a mesh sheet.  In the morning, I turned all of the kale pieces which were on teflex sheets onto their mesh sheets.  I just left the pieces which had been on the mesh sheet all night.  When I came home, and tried the kale chips, I found that the ones which had been on the mesh sheet all the while were much crunchier than the others (so I put them all  to dehydrate for a few more hours, becasue crunchier is better).  Next time, I will put all of the kale chips directly onto the mesh sheets – they don’t drip, so there is not need for the teflex sheets.

I will be experimenting with other flavors now… I think the next choice is the jalapeno cheeze, and then I am going to figure out a Thai curry version.  Stay tuned … (I have a forced week of vacation coming up soon, so the recipes will be flowing.)