Preparation time: 20 min
200 g cashew nuts
3 tbs kimchi liquid (kimchi mustn't be pasteurized to keep the probiotic cultures alive)
1 tsp baked paprika
¾ cup water
1 tsp salt
3 small pickles
1 clove of garlic
1 tsp wholegrain mustard
chili (optional, if you want a spicy cream cheese)
Soak the nuts overnight. Drain them the next day and quickly wash them.
Add them to a blender with kimchi liquid, water, chopped garlic, paprika, salt, and pepper. Blend until smooth.
Place the mixture in a bowl. Add finely chopped pickles and mustard.
Cover the Liptauer cheese with a foil and let it ferment at room temperature from 24 - 48 hours. After a day, try the cheese to check the taste.
Fermentation can be finished at this point. Transfer the cheese to a container with an airtight lid and keep it in the fridge for up to 10 days. If you want a stronger (more acidic) flavor, leave it to rest for another day at room temperature.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.