Uploaded February 2025 | Updated September 2026, 2 hours ago
In the video I share my recipe for how I make a fermented cashew vegan 'cheese' which I use in a dish with concentrated blood orange and tarragon to serve on my restaurants tasting menu.
I show you the method for making the fine dining fermented vegan 'cheese', as well as how I flavour and shape this, along with the other elements I serve with it, including a black vegetable tuille, cucumber, tarragon oil and a blood orange reduction I make at low temperature concentrating its flavour in the Buchi Rotovap.
The vegan cheese itself is simple, delicious and versatile, but can also be used as an element of a refined tasting menu dish as I show you here.
DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook
More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef
INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s
TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK (Print version) - carelpress.uk/walled_gardens
Related videos -
Rotovap techniques - youtu.be/U-N23h2tcnA
Vegetable Tulle's - youtu.be/6UqBZLMk5zc
Herb Oils - youtu.be/DEMW6VaeOJ0
Recipe -
CASHEW 'CHEESE'
1kg Cashew Nuts
Soak Cashews in cold water for 8 hours
Fermented Cashew Base -
1400g Soaked Strained Cashews (from above)
600g Fresh Water
5g Probiotic - Acidophilus (lactobacillus)
Blend together well to form a smooth paste.
Ferment the mixture at room temperature for 36-48 hours.
Finished Cashew Pate -
600g Fermented Cashew Paste (see above)
40g Fresh Lemon Juice
10g Salt
90g Minced SourKraut
Mix together well then lightly smoked with oak - in either a cold smoker or using a smoking gun.
BLACK CARROT TUILLE
400g Carrot - cook sous vide 3 hours at 85C
32g Isomalt
16g Dry glucose
20g cornflour
4g salt
4.7g Activated Charcoal Powder
Mix all ingredients in a thermomix blender and set o 100C - blend and cook at at 100C for 12 minutes.
Spread the mix thinly in silicon moulds.
Dehydrate this mix at 60C for 45 minutes.
Carefully peal away the vegetable pattern.
Heat a pan of oil to 90C and dip the vegetable shapes into the oil for arround 10-20 seconds until they become flexible.
To add shape and dimension they can now be lay over other shape - ie inverted tart moulds to add 3D height.
Place the vegetable shapes in the oven and cook at 90C for one hour to dry.
Finally dehydrate at 50C overnight and then store in an air tight container with silica until ready to use (these are best made on the day or less than 24 hours before using).
Tarragon oil - see my method fro herb oils in my herb oil video - follow those instructions using tarragon - youtu.be/DEMW6VaeOJ0
Video Timestamps -
00:00 Intro
1:03 The idea
1:39 Cashew 'Cheese' or Pâté
3:17 Shaping the fermeted cashew
3:49 Tarragon Oil
4:43 Blood Orange
5:50 Bespoke Ceramics
7:21 Black Vegetable Tuilles
14:26 Photography Gear
In the video I share my recipe for how I make a fermented cashew vegan 'cheese' which I use in a dish with concentrated blood orange and tarragon to serve on my restaurants tasting menu.
I show you the method for making the fine dining fermented vegan 'cheese', as well as how I flavour and shape this, along with the other elements I serve with it, including a black vegetable tuille, cucumber, tarragon oil and a blood orange reduction I make at low temperature concentrating its flavour in the Buchi Rotovap.
The vegan cheese itself is simple, delicious and versatile, but can also be used as an element of a refined tasting menu dish as I show you here.
DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook
More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef
INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s
TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK (Print version) - carelpress.uk/walled_gardens
Related videos -
Rotovap techniques - youtu.be/U-N23h2tcnA
Vegetable Tulle's - youtu.be/6UqBZLMk5zc
Herb Oils - youtu.be/DEMW6VaeOJ0
Recipe -
CASHEW 'CHEESE'
1kg Cashew Nuts
Soak Cashews in cold water for 8 hours
Fermented Cashew Base -
1400g Soaked Strained Cashews (from above)
600g Fresh Water
5g Probiotic - Acidophilus (lactobacillus)
Blend together well to form a smooth paste.
Ferment the mixture at room temperature for 36-48 hours.
Finished Cashew Pate -
600g Fermented Cashew Paste (see above)
40g Fresh Lemon Juice
10g Salt
90g Minced SourKraut
Mix together well then lightly smoked with oak - in either a cold smoker or using a smoking gun.
BLACK CARROT TUILLE
400g Carrot - cook sous vide 3 hours at 85C
32g Isomalt
16g Dry glucose
20g cornflour
4g salt
4.7g Activated Charcoal Powder
Mix all ingredients in a thermomix blender and set o 100C - blend and cook at at 100C for 12 minutes.
Spread the mix thinly in silicon moulds.
Dehydrate this mix at 60C for 45 minutes.
Carefully peal away the vegetable pattern.
Heat a pan of oil to 90C and dip the vegetable shapes into the oil for arround 10-20 seconds until they become flexible.
To add shape and dimension they can now be lay over other shape - ie inverted tart moulds to add 3D height.
Place the vegetable shapes in the oven and cook at 90C for one hour to dry.
Finally dehydrate at 50C overnight and then store in an air tight container with silica until ready to use (these are best made on the day or less than 24 hours before using).
Tarragon oil - see my method fro herb oils in my herb oil video - follow those instructions using tarragon - youtu.be/DEMW6VaeOJ0
Video Timestamps -
00:00 Intro
1:03 The idea
1:39 Cashew 'Cheese' or Pâté
3:17 Shaping the fermeted cashew
3:49 Tarragon Oil
4:43 Blood Orange
5:50 Bespoke Ceramics
7:21 Black Vegetable Tuilles
14:26 Photography Gear
