Europe & Middle East
Latin America & Caribbean
1. Soak cashews in water for 4 hours. Drain and rinse well, then place into a blender with sauerkraut brine, lemon juice and melted and cooled coconut oil. Blend until very smooth.
2. Place cashew mixture into a very clean glass jar with an airtight lid. Leave in a warm spot out of direct sunlight to ferment for 24 hours, or until it is very bubbly. Transfer to a bowl and stir through salt, pistachio and cranberries.
3. Place the cashew cheese in the fridge for 2+ hours to firm up, then transfer to a piece of baking paper and roll into a tight log. You can leave the cheese log this way for up to a week, until its ready to serve.
4. When you're ready to serve remove the cheese log from the fridge. Add the extra pistachio and cranberries to a food processor and finely chop, then lay onto a plate. Roll cheese log into the chopped mixture, using your fingers to press the topping into the cheese. Drizzle with optinoal honey. Serve on a cheese platter with crackers,fruit or whatever else you like.
Recipe by @panaceas_pantry
Your recipe rating has been submitted.
The recipe has been shared.
Strictly necessary / Essential cookies
These are cookies that are required for the operation of the website. They include, for example, cookies that enable you to log into parts of the website. If you block these cookies, then these functions and services will unfortunately not work for you. We won’t even be able to save your preferences about cookies.
Analytical/ Performance cookies
These cookies allow us to count visits and traffic sources so we can measure and improve the performance of our site. They help us to know which pages are the most and least popular and see how visitors move around the site. All information these cookies collect is aggregated and therefore anonymous. If you do not allow these cookies we will not know when you have visited our site, and will not be able to monitor its performance.