DOCTOR RAW – Organic Cashews 800g

Our aromatic cashews are ideal on their own as a snack between meals or for use in a wide variety of dishes.
You can buy our cashews with their characteristic mild, nutty taste, which is indistinguishable from a whole cashew nut.
The cashews are harvested for you in the Ivory Coast and are a purely natural product – unsulphured, unroasted and free from preservatives.

Note: Store the product closed, dry, protected from light and max.
Store at room temperature (15 – 25C°).
Use within 3 months after opening.
Keep the product out of the reach of small children.

To make the most of the benefits of this popular nut, we recommend simply eating cashew nuts raw as a snack.
However, cashew nuts are also a real all-rounder and can be used in salads, muesli, pesto and much more.
For example, you can conjure up this delicious treat from this tasty nut:

Raw cashew cheese:

Ingredients: Water, cashew nuts, bacterial culture (e.g. a spoonful of our Cashew quark) and optional: yeast flakes (for an extra cheesy taste)

Step 1: Soak!

The first step is to soak the cashew nuts overnight.
The next day, before you start production, pour filtered water over the cashews and clean them thoroughly until only clear water flows through them. Now the cashews are ready for cheese making!

Step 2: Puree!

Add the remaining ingredients: fresh water, salt, yeast flakes and the bacterial culture and then puree everything well.
Then seal the cashew mixture in an airtight container and leave to stand for a good 24 hours.
It is best to place the container in a warm place (preferably in a dehydrator) so that the fermentation can begin.

Step 3: Drain!

Now use a draining container and a cheesecloth (if you don’t have a cheesecloth, you can also use a coffee filter, a thin cotton cloth or a kitchen towel).
It is advisable to clean both in advance with hot water so that there are no bacteria on the surface that could affect your result.
The cashew mixture is then placed in the cloth of your choice, which is then placed in the drainer.
Wait again for the next 10-24 hours.
The longer you wait, the firmer your cheese will be.
Cover the mixture carefully with the cheesecloth so that your cashew cheese is optimally protected. Tip: If you want to achieve a more typical cheese-like taste, leave the cashew mixture to drain at room temperature.
The fermentation process continues at room temperature, giving your cashew cheese a more acidic taste.
If you leave it in the fridge or in a cooler place, your cashew cheese will have a milder flavor.
We opted for the milder cheese version and our result looked like this after 16 hours of draining in the fridge: The vegan cashew cheese as a cream cheese variant is ready!
The firmness of the vegan cheese was great and had the perfect spreadable consistency. u If you like, you can garnish the whole thing with herbs.