Fermented Diary Free Seed Cheese Please

Turmeric-Dill-Cashew Cheeze

Cheeeeeeze pleeeeeeaze

Nuts and seeds such as sunflower, pumpkin, cashew, macadamia, almond, flax and sesame, are all rich and savoury ingredients that can be transformed into delicious dairy-free cheezes, pâtés and milks. These nutritious condiments gain improved texture, flavour and digestibility through fermentation.

There are many ways to add a fermentation culture such as sauerkraut juice, pickle brine, miso, whey (a by-product of yoghurt making, if you’re okay with eating dairy), or a magical substance called rejeuvelac.

Seed and nut cheezes are considered short-term ferments, meaning that they are ready to be eaten after sitting overnight or a couple of days. Like other fermented foods, they will ferment more quickly and get more tangy in hot temperatures and mature more slowly in cool temperatures.

What is Rejuvelac?

Rejuvelac is a non-alchoholic, fermented liquid made from sprouted grains. Rejuvelac is prepared using whole wheat, oats, rye, quinoa, barley, millet, buckwheat & rice (see this sprouting guide). Rejuvelac is cloudy, with the colour of pale straw. It has a flavour that is lemon-y, sharp and slightly tangy, with a mild, earthy aroma.

What does it do?

Rejuvelac helps improve the digestion of food. It can be consumed as a digestive aid or used as a starter culture for other fermented foods such as raw nut and seed yoghurts, cheezes, and sauces.

How to make Rejuvelac:​

Choose 1 cup of grain (if gluten intolerant, choose an appropriate grain for you, i.e. quinoa, brown rice etc). Soak the grain fully in water for 8-12 hours. Drain the water then just add enough water to moisten the grains but not to cover them. Place the jar in a warm place out of direct sunlight for 1 – 3 days. Rinse your grains a couple times a day until you see sprouts (little tails emerging from your grains). Once the Grains have sprouted, cover the grains with 6 cups of filtered/dechlorinated water and let sit for 1-3 days until the water turns cloudy and white. Strain the liquid and use the grains for crackers, compost or other inventions.

How long will it last?: Rejuvelac can last up to 4 weeks sealed in the refrigerator.

nut-seed Cheeze

Makes about 1 pound of ‘cheese’

2 cups of mixed raw cashews/almonds/brazil nuts and/or sunflower-seeds, soaked in water for 3-8 hours (too long and cashews change colour)

pinch of salt

¼ cup to ½ cup rejuvelac or other culture like sauerkraut juice or pickle brine.

*optional* add some cooked grains, a tablespoon of miso or a dallop of tahini​

Blend the cashews, salt and enough rejuvelac to make it smooth and creamy but not runny

Let sit in a clean glass bowl or container, cover with a cloth or a plate, and let rest at room temperature for 8 – 36 hours. Transfer to fridge.

– the longer you wait, the tangier it becomes

– the warmer your room is, the faster it will culture

– cheese will thicken as it cultures

Keep cheese for up to 2 weeks or in the freezer for up to 4 months


basil & paprika

sundried tomato

roasted red pepper, garlic and nutritional yeast

lemon zest, black pepper


cranberry and walnut chunks

toasted sesame, chopped dates and thyme

2 thoughts on “Fermented Diary Free Seed Cheese Please”

  1. HejHej,
    warm greetings from Copenhagen. It´s my first serious fermentation-experiment so I´m wondering at which point I can top-up my cheesy with the suggested flavours? When I add the rejuvelac, after the actual fermentation process or just on top of my sandwich?

    • Heja Anja! i often add all my spices in as i ad the rejuvelac so that the spices and flavours meld together during the fermentation. However, its not a must. you could also make a large batch of ‘basic seed cheese’ and then add the flavours after blending the rejuvelac after a couple days fermentation or as you said on your sandwich. you will surely see that the possibilities for extra flavours are endless and thus there isn’t a set answer – so thus, try one and then the other and find your perfect flavour. i would love to know what you flavour yours with! im always looking for new inspiring ideas from the ferment-community!


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