A creamy, fresh vegan cheese with real lactic flavor, made with cashews, almonds, fresh basil, and Mūn Natural Kombucha. The kombucha provides live acidity and fermentation cultures, replacing vinegar or lemon as a source of low pH. The result is a spreadable paste, firm after 48 hours in a cupboard, ideal as an appetizer, a base for toasts, or a vegetable filling.
What is this Basil Vegan Cheese
It's a homemade nut-based vegan cheese, dairy-free, soy-free, and rennet-free. The base consists of hydrated cashews and almonds which, once blended with kombucha, ferment at room temperature for 24 to 48 hours. During this time, the lactic acid bacteria present in the kombucha (mainly Lactobacillus) lower the pH, develop aromas, and give the paste a slightly acidic note reminiscent of fresh goat cheese or an herbal cream cheese.
Fresh basil is added at the end to maintain its bright green color and aroma. Lemon juice and sea salt adjust the flavor. Nutritional yeast, optional, adds a parmesan-like umami depth.
Ingredients
- 1 cup (240 ml) of chilled Mūn Natural Kombucha
- 1 cup (140 g) raw cashews, soaked overnight
- 1 cup (140 g) raw blanched almonds, soaked overnight
- 20 g fresh basil leaves (a generous bunch)
- Juice of ½ lemon
- ½ large garlic clove (or 1 small)
- 1 level teaspoon sea salt
- 1 teaspoon nutritional yeast (optional, adds umami)
- Freshly ground black pepper and extra virgin olive oil for serving
Makes 1 bowl of about 450 g cheese (8-10 appetizer servings).
Step-by-step Preparation
- Soak the nuts. Place cashews and almonds in separate bowls, cover with cold water, and leave overnight (8-12 hours). If you're in a hurry, soak them in hot water for 1 hour.
- Peel the almonds. If you haven't bought them blanched, blanch them for 30 seconds in boiling water after soaking and remove the skins by pinching with your fingers. The skins will darken the cheese.
- Drain and rinse. Discard the soaking water and rinse the cashews and almonds thoroughly with cold water.
- Blend the base. In a high-speed blender (or food processor), combine the drained nuts, Mūn Natural Kombucha, lemon juice, garlic, and salt. Blend for 2-3 minutes until a smooth cream is formed, stopping to scrape down the sides.
- Add basil. Incorporate the basil leaves (reserve 3-4 for garnish) and nutritional yeast if using. Pulse for a few seconds to combine, leaving small pieces of leaf visible.
- Ferment. Transfer the mixture to a clean glass bowl or jar, cover with a cotton cloth or cheesecloth, and secure with a rubber band. Leave at room temperature (20-24 °C) for 24 to 48 hours in a dark, draft-free place: inside a cupboard or an unheated oven works well.
- Check the ripeness. After 24 hours, it will be mildly acidic. After 48 hours, it will be firmer and have a more intense flavor, similar to a fresh cheese aged for a few days. If the environment is warm (above 25 °C), check sooner.
- Refrigerate. Once you like the ripeness, cover and place in the fridge. It will continue to firm up there and keeps for 5-6 days.
- Serve. Shape with a spoon, sprinkle with pepper and basil leaves, drizzle with olive oil, and serve with crackers, whole-wheat bread, toasts, or crudités like carrots, celery, and bell pepper.
Timings
- Nut soaking: 8-12 h (overnight) or 1 h in hot water
- Active preparation: 10 min
- Fermentation: 24-48 h at 20-24 °C
- Fridge rest: 2 h minimum before serving
- Storage: 5-6 days in the fridge, covered
Why kombucha in a vegan cheese
Kombucha is fermented tea with a consortium of bacteria and yeasts. In this recipe, it serves three functions simultaneously:
- Blending liquid: replaces water and adds flavor from the first spoonful.
- Natural acidifier: lowers the pH of the paste like vinegar or lemon would, but with a rounder, less sharp acidity profile.
- Fermentation inoculum: the live lactic acid bacteria present in unpasteurized kombucha kickstart the fermentation of the nut paste, just like a whey starter or a pinch of probiotic powder.
Mūn Natural Kombucha is made with green tea, black tea, and cane sugar, fermented with a SCOBY and unpasteurized. Its neutral profile (no added fruits) is the best fit for a savory recipe: it doesn't mask the basil or garlic.
Variations
- Mixed Herb Vegan Cheese: replace basil with a mix of parsley, chives, and dill. Fresher, ideal for spreading on rye bread.
- Smoked Vegan Cheese: add ½ teaspoon smoked paprika and a pinch of smoked salt when blending. Pairs well with sun-dried tomatoes.
- Roasted Pepper Vegan Cheese: incorporate 1 roasted and peeled red bell pepper when blending. Intense orange color, sweeter flavor.
- Spicy Vegan Cheese: add ½ teaspoon chili flakes or a pinch of cayenne pepper. For spreading on nachos or tacos.
- Firm Feta-style Vegan Cheese: after fermentation, drain the cheese in cheesecloth over a colander in the fridge for 24 hours. It becomes more compact and can be cut into cubes.
- Cashew-only Vegan Cheese: replace almonds with more cashews (2 cups total). Silkier and sweeter texture, without an astringent note.
Common Mistakes
- Not soaking the nuts properly. If the cashews or almonds remain hard, the paste will be grainy and won't ferment evenly. Minimum 8 hours in cold water.
- Using pasteurized or flavored kombucha. Pasteurized kombucha lacks live cultures, and the paste won't ferment. Flavored kombucha with tropical fruits or ginger will overpower the basil.
- Fermenting in a cold place. Below 18 °C, fermentation slows down, and after 48 hours, it will still be bland. Find a warm spot or extend the time.
- Sealing tightly during fermentation. The paste needs to breathe. A cloth or cheesecloth is fine, but a screw-top lid is not: it can build pressure and develop strange flavors.
- Over-fermenting. More than 60 hours at room temperature can result in a pungent blue cheese-like flavor. It's not a mistake if you like it, but it's advisable to taste every 12 hours.
Frequently Asked Questions
Can I use a Mūn kombucha other than Natural?
Yes, but Natural works best in savory dishes due to its neutral profile. Mūn Basics (pure green tea) also fits. Avoid fruity ones (Flowers, Hibiscus, Mango) for this recipe.
Is it safe to ferment at room temperature?
Yes, kombucha provides acidity from minute one (low pH), and lactic acid bacteria inhibit pathogens. Use clean utensils and jars and discard the paste if colored mold appears (green, black, pink) or an unpleasant rotten smell.
Can I freeze the vegan cheese?
Yes, for up to 2 months. The texture will be slightly grainier upon thawing; mix with a fork before serving.
Does it work without fermenting?
Yes. If consumed freshly made, it's a cashew cream with basil, tasty but without the lactic notes. The 24-48 hour fermentation is what gives it the "cheese" flavor.
How many calories does it have?
Approximately 180 kcal per 50 g, with 6 g of protein and healthy fats from the nuts.
Is it suitable for coeliacs?
Yes, all ingredients are naturally gluten-free. Verify the nutritional yeast if you add it.
When to serve it
It's an appetizer and snack cheese: use it on platters with crackers, nuts, and olives, as a filling for mini-peppers or baked mushrooms, spread on hummus and vegetable sandwiches, or as a creamy sauce for pesto pasta. In summer, it's perfect with ripe tomato and olive oil on toasted bread. In winter, gratinate it for a few minutes on a sourdough toast.
Other kombucha recipes
Original recipe by Cristina Manyer, adapted by the Mūn team.
