The nuances come from the flavour components and the process of fermentation.
The process is fairly simple, but not all vegan cheeses crafted this way are created equal. Once the cheese base is inoculated with the vegan bacteria culture, it is aged for a period of time. Active live bacteria are used to ferment the cashew cheese, adding taste and texture all their own, just like in dairy cheese. Cultured cashew cheese is more artisanal and takes time to create. Non-fermented cashew cheese can be made quickly from blended cashews, nutritional yeast (which provides the cheesy taste), and some flavour components like lemon, garlic, and spices. At Spread’Em, we make fermented cream cheese-style spreads from cashews, which are cultured using the same fermentation process as traditional cream cheese. They’re also good for you, and contain a healthy dose of good fats, copper, magnesium, iron, and zinc. Nuts are a combination of protein, fat, and carbohydrates, and the ratios of those three components is what gives different nut-based cheeses their varying flavours and textures.Ĭashews are great for cheese making because they’re mild, dense, and creamy. Soft, hard, tangy, ashy-whatever flavours and textures you’ve experienced with dairy cheese can be re-created in a plant-based cheese. Nut-based cheeses can be as diverse and flavourful as dairy cheeses. What kinds of cheeses can be replicated with cashews? The cashews are blended and flavour components are added, along with nutritional yeast or active live cultures to give it a cheesy taste and texture. It’s made from cashew nuts instead of milk from goats, sheep, cows or buffalo. Cashew cheese is a plant-based alternative to traditional dairy cheese.
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