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Difficulty: easy

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

  • pepper

  • 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.


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