Fermented Cashew Buttermilk Recipe

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  • 250 ml water
  • 110 g cashew nuts
  • 0.5 tsp salt
  • 170 ml rejuvelac


Makes about 500 ml


  1. Mix the water and the cashew nuts with the salt in a powerful mixer.
  2. Stir the rejuvelac into the liquid. Pour the liquid into a jar or a bottle with a wide neck and close the opening with a muslin cloth secured with a rubber band.
  3. In the summer the buttermilk will ferment in about 24 hours. It will take longer when the temperature is cooler. The longer it ferments, the stronger the taste will be.
  4. This cashew buttermilk can be kept in the refrigerator for two to three days. Stir carefully before using. 

More from Homemade Vegan Cheese Yoghurt and Milk:

Dairy goes vegan! The recipes in this book are all temptingly good. They are clear and simple and you are led through each process step-by-step. There are basic recipes, such as cashew cheese, on which other recipes then build and a whole range of vegan “milk classics” to make. Vegan cheese, yogurt, tofu, milk, cream and butter are surprisingly diverse and easy to prepare. There is even a recipe for cheese dip for nachos, and mac-and-cheese. In addition to the cheeses you will find plenty of spreads, butters with different flavours and full-bodied delicacies such as ricotta or mascarpone. And there are faster variants such as the “pizza cheese.” You’ll be surprised how little effort vegan products take to make at home. Once again proof that the vegan diet is quite versatile.

Reprinted with permission from Homemade Vegan Cheese, Yoghurt and Milk by Yvonne Hölzl-Singh and published by Grub Street, 2018.

Inspiration for edible alchemy.