SouthernTurk
Unusual recipes for curious cooks.
https://southernturk.versust.com/recipe/fermented-mustard-juniper-berry-cheese
Printed September 2, 2026
Printed September 2, 2026
Fermented & Funky
Fermented Mustard & Juniper Berry Cheese
This spreadable, cultured cashew cheese ages with mustard seeds and juniper for a funky, tangy, aromatic spread that rivals any dairy version. The fermentation is what transforms it from nut paste to something genuinely cheese-like.
Ingredients
- 2 cups raw cashews, soaked in water for 4-8 hours
- 1/2 cup filtered water
- 2 tablespoons lemon juice
- 2 probiotic capsules (about 20 billion CFU) or 1/4 cup rejuvelac
- 1 1/2 teaspoons sea salt
- 2 tablespoons yellow mustard seeds, toasted
- 1 tablespoon juniper berries, crushed
- 1 tablespoon nutritional yeast
- 1 teaspoon white miso paste
- 1 tablespoon olive oil
Preparation
Making aged nut cheese involves culturing the base with live bacteria, then letting time and temperature work their transformative magic. The mustard seeds provide texture and pungent bite, while juniper berries (the same ones that flavor gin) add a piney, slightly citrus complexity. This isn't just vegan cheese — it's a fermentation project that stands on its own.
Culturing the Base
- Drain and rinse the soaked cashews thoroughly. Blend with filtered water, lemon juice, and the contents of the probiotic capsules (or rejuvelac) until completely smooth, stopping to scrape down sides.
- Transfer to a clean glass bowl. Cover with a cloth and leave at room temperature (70-75°F) for 24-48 hours. It should develop a tangy, slightly sour smell and taste.
Flavoring and Aging
- Stir in salt, toasted mustard seeds, crushed juniper berries, nutritional yeast, and miso paste.
- Line a small bowl or container with cheesecloth. Transfer the mixture into the cloth and fold over to cover.
- Place a small plate on top with a weight (a can of beans works). Refrigerate for at least 3 days, up to 2 weeks. Liquid will drain out (this is normal).
- The cheese will firm up and develop deeper, funkier flavors as it ages. After a week, it should be sliceable.
- Unwrap, brush with olive oil, and press additional crushed juniper berries into the surface if desired.
- Store wrapped in wax paper or cheese paper in the refrigerator for up to 2 weeks.
Serve with crackers, pickles, and fermented vegetables for a fully funky spread.
