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Other from Poland
Nut 'cheeses' are made by blending nuts such as cashews with water into a smooth paste, souring it with lactic acid bacteria and, for Camembert-style rounds, growing a white mould rind. They copy the steps of a soft cheese, but no milk is used. The process numbers here come from one study of cashew Camembert analogues.
| Cashew nuts1 part | [fabiszewska2024] |
| Hot water1 part | Plant base to water 1:1 for the cashew version[fabiszewska2024] |
| Lactic starter culture (Lactococcus lactis, Streptococcus species) | [fabiszewska2024] |
| White mould culture (Penicillium camemberti or Geotrichum candidum) | [fabiszewska2024] |
| Salt | Rubbed on all sides on the fourth day[fabiszewska2024] |
| Starter | defined cultures: mesophilic lactic starter plus Penicillium camemberti or Geotrichum candidum |
Total time across the recorded steps: 14 days
What changes: Cashews and hot water are blended into a smooth paste
Output: smooth cashew paste.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Nut 'cheeses' are made by blending nuts such as cashews with water into a smooth paste, souring it with lactic acid bacteria and, for Camembert-style rounds, growing a white mould rind. They copy the steps of a soft cheese, but no milk is used. The process numbers here come from one study of cashew Camembert analogues. Made in 4 steps over 14 days. The longest step, ripen cool, turning, then salt on day 4, takes 14 days (Fabiszewska A 2024) and runs at 12 °C (Fabiszewska A 2024). Lactic starters and Rind moulds Penicillium camemberti or Geotrichum candidum do most of the fermenting.
| Main step | 14 daysReported[fabiszewska2024] | Ripen cool, turning, then salt on day 4 |
|---|---|---|
| Temperature | 12 °CReported[fabiszewska2024] | Ripen cool, turning, then salt on day 4 |
It follows a Camembert's steps (souring, moulding, salting, white rind) but the base is a nut paste, not milk curd, so there is no rennet, no curd and no whey.
A survey of retail cashew cheese analogues in Brazil found no Salmonella, coagulase-positive staphylococci or E. coli, but found Bacillus cereus in one sample and Cronobacter malonaticus. Most samples carried high mould and yeast counts, likely from fermentation and ripening. In a separate lab challenge test of a soaked, fermented nut product (no mould rind), the best lactic consortium brought the pH below 4.4 in 18 h instead of 48 h, and Listeria monocytogenes added at 5 log CFU/g was absent after seven days. E. coli and Salmonella Enteritidis lasted longer, especially during fermentation and early storage, and soaking the nuts at 85 °C for 10 minutes cut but did not fully kill pathogens added to them (Tabanelli 2024). So neither the hot soak nor souring is shown to make contaminated nuts safe; start with clean nuts.
Hazards the sources name: Bacillus cereus (found in one retail sample) and Cronobacter malonaticus.
Every number is labelled with how it is known. How this atlas is made
The 2024 study (Fabiszewska) begins from a growing demand for vegan and plant-based food. It was not the first attempt at a plant-based Camembert. In 2020 Łopusiewicz and colleagues made a Camembert analogue from flaxseed oil cake with lactic bacteria, Penicillium camemberti and Geotrichum candidum. The 2024 authors call their paper the first to describe plant-based Camembert formulations made by mimicking the milk product's technique, and tested cashew, pistachio and a cashew, soy flour and spirulina mix. In 2024 Tabanelli and colleagues published a guided lactic fermentation for a cheese-like nut product.
