Fermented Nut Cheese
Prep time
Cook time
Total time
A simple dairy-free, vegan fermented nut cheese recipe.
Created for you by:
Recipe type: Condiment
Yield: 1 cup
  • 1 cup of nuts, soaked (almonds, cashews, and/or macadamia recommended)
  • 1 acidopholous probiotic capsule + 3 Tbsp water
  • 3 Tbsp pickle brine, kombucha or rejuvelac
  • ½ tsp sea salt
  • herbs/flavours of choice
Make It Like So
  1. Soak your nuts for 6-8 hours and then rinse.
  2. In your high speed blender or food processor, combine nuts with probiotic and water, or brine. Mix until smooth.
  3. Transfer to your nut milk bag or cheesecloth and dehydrate on low for 24 hours or set on your counter for 36 hours.
  4. Once fermented, transfer to a bowl and mix in your flavourings of choice. Taste and adjust seasoning, but keep in mind that the flavour will become stronger as the cheese ages.
  5. Transfer to a sheet of parchment and roll into a log shape. Store in your fridge to age for 4-6 days wrapped in plastic wrap or sealed in an airtight container.
  6. Once it's ready, transfer to a fresh sheet of parchment and enjoy within 4-5 days.
Recipe by Meghan Telpner at https://www.meghantelpner.com/blog/fermented-nut-cheese/