Can we make REAL-TASTING cheese with PEANUTS? That is the primary installment of my new sequence, Will it Cheese?! I’ll be making use of conventional strategies of constructing dairy cheese to non-dairy components to see what occurs. Alongside the best way, I purpose to seek out out what plant-based components make the perfect tasting non-dairy cheese, what textures might be achieved and which strategies work greatest. 

VIDEO: Will Peanuts Cheese?!

This video was printed on March 30, 2025.

Why Peanuts?

Cashews are the dairy-free darling of the vegan cheese-making neighborhood however on this financial system? I wished to choose one thing extra inexpensive for this primary episode. Peanuts have been a pure selection.  On this in style dry ingredient store, uncooked cashews are $12.25 per pound whereas comparable blanched peanuts are solely $5.22 per pound. Additionally, peanuts have an identical quantity of fats however much more protein. See breakdown of the macros within the desk under.

They don’t style the identical although. Cashews are naturally sweeter and have a beautiful taste even when unroasted. For those who’ve adopted my earlier experiments with peanut yogurt (pictured under) or peanut tofu, you’ll already know that uncooked peanuts don’t style like peanut butter. They’re fairly bland however excessive in protein and fats which makes them an ideal canvas for some fermented funk. In idea.

My predominant objective for this trial, my predominant objective is to make agency, scrumptious cultured peanut cheese that tastes wonderful. And is suitable for eating. haha

Day 1: Making Uncooked Peanut Milk & Beginning Fermentation

A: Soaking & First Style

After soaking 1lb (454g) of uncooked peanuts in a single day, I drained, rinsed and tasted them. Very bland, delicate peanut taste with a touch of wooden. Surprisingly crunchy!

Out of curiosity, I additionally famous how a lot water they absorbed (225ml). Then it was time to mix.

B: Making Uncooked Peanut Milk

Working in half batches at a time, I blended the rehydrated peanuts with double their quantity in soaking water at excessive velocity for 30 seconds.  Then strained all the things via a nut milk bag to make silky uncooked peanut milk. Of all of the totally different nuts, seeds, and legumes I’ve milked earlier than, peanut is the simplest.

The leftover peanut pulp was fluffy—similar to coconut pulp—and completely price saving. I’ve been utilizing it like coconut flour in baking experiments (vegan keto cookies, muffins, and so on.). Nothing share-worthy but, however fingers crossed.

C: Pasteurizing (As a result of Security First)

I debated protecting the milk uncooked, however for further security in house fermentation—and since 1000’s of individuals is perhaps watching—I made a decision to cook dinner the peanut milk first. Because the milk heated, the pure starches gelatinized and made the milk a lot thicker. I let the milk come to a simmer for a couple of minutes.

Afterwards, I let it cool to below 110°F. The milk turned even thicker; like a pudding.

D: Fermentation Begins

To ferment the peanut milk, I added a vegan probiotic capsule with 50 billion CFU’s and stirred properly. 

You can even use:

• Retailer-bought vegan yogurt with reside cultures (my favourite is Yoggu! coconut-based yogurt)
• A little bit of yogurt from a earlier batch
• Selfmade cultures like rejuvelac

Then I lined the pot and let it sit at room temperature.

Day 2: Tang Seems 👀

After 24 hours, some clear whey had separated on high.

I tasted it totally anticipating little or no… however shock—it was already tangy. There was nonetheless some uncooked peanut taste, however lactic acid was clearly doing its factor.

I wished it tangier, so I let it proceed to sit down a room temperature till that very same night. At that time, it was very tangy so I put it within the fridge in a single day till the following morning; about 44 hours whole.

Day 3: Curds & Whey

On day 3, I took the bowl of peanut curds and whey out of the fridge to examine. The whey is a bit more tangy than the night time earlier than; nice to sip too. The curds are thicker with a creamy mouthfeel and delicate background of unroasted peanut taste.

Naturally the following step was to press the thick curds right into a block. I sterilized my instruments and cheesecloth in boiling water and allow them to dry. The tofu press was not sterilized this manner as a result of it’s plastic. As a substitute I simply tried to scrub it very properly with cleaning soap and scorching water and let it dry earlier than utilizing.

Urgent the Cultured Peanut Curds

I transferred the curds to my sterilized cheesecloth-lined tofu press and utilized stress in a single day within the fridge.  There was additionally some whey that got here out which I saved as properly. The whey was tangy and nice.

The Bonus Experiment: Stretchy Peanut Olive Cheese

Not all of the curds match within the tofu press although so I made a decision to experiment additional.

📝Melty Peanut Cheese Sauce Components

• 1/2 cup bitter peanut curds
• 1/2 cup bitter peanut whey
• 4 tbsp glutinous rice
• 1 heaping tsp sliced inexperienced olives in brine
• 1 tsp dietary yeast powder (use 1.5-2 tsp for flakes)
• 1 tsp salt
• 1 tsp agar agar powder
• 2 tbsp canola oil

I blended all the things collectively (all of the components besides oil first, then the oil) after which cooked it over medium warmth till the uncooked rice flavour was gone.

Halfway via, I used to be involved that the rice wasn’t getting cooked utterly due to how exhausting it was to stir the thickening mass of peanut cheese. So I used the immersion blender to assist.

A couple of minutes later, it uncooked taste was gone and the feel was thick and stretchy. Then poured it right into a container to set.

Day 4: Two Peanut Cheeses Revealed!

On day 4, we’ve three issues to attempt: the Peanut Olive Cheese, Pressed Peanut Curds, and leftover Cultured Peanut Whey.

The Cultured Peanut Whey

It wasn’t as bitter as I had anticipated; maybe as a result of it was chilled and the colder temperature dulls the style. It additionally has much less peanut taste and jogs my memory of quinoa rejuvelac; vivid flavour with a touch of funk.

Stretchy Peanut Olive Cheese

After cooling within the fridge in a single day, the stretchy peanut cheese didn’t set utterly. It was nonetheless a thick liquid; gooey with a powerful quantity of stretch!

I used to be aiming to make a sliceable block however this actually was a contented accident! The gooey texture and funky flavour made it good for grilled cheese. I may see it working amazingly on pizza as properly.

That stated, I wish to attempt one thing related once more however add extra agar agar to see if it should set when cooled however soften when heated.

Pressed Cultured Peanut Curds

I eliminated the pressed cultured peanut curds from the tofu press and unwrapped this lovely reward.

The block was delicate however agency sufficient to deal with. After I sliced it down the center, the cheese caught to the knife so I needed to work a bit rigorously.

It jogged my memory of Peanut Tofu which was constituted of uncooked peanut milk, coagulated with calcium sulfate. However the texture was denser and a bit extra agency to the contact. The mouthfeel and delicate tang jogged my memory of Winnepeg-style cream cheese; wealthy, buttery however lighter than a block of Philadelphia. However there’s additionally a definite woody peanut taste; not very cheese-like in any respect.

Nevertheless, with a contact of salt added, the funky taste and buttery notes have been enhanced; way more pleasant.

It wasn’t salted but. Besides, it had a wealthy cream cheese taste and texture! After attempting it on a slice of bread, I used to be much more satisfied! 

Peanuts make unbelievable Vegan Cultured Cream Cheese!

Making Agency Aged Peanut Cheese

Vegan Cream Cheese is nice however I wished one thing extra corresponding to agency dairy cheese like cheddar cheese.

I reduce the block in half so we may attempt two totally different drying strategies. Each have been salted on all sides so as to add taste and to stop undesirable mildew.

Then I aged them two methods. The primary, air-dried at room temperature.

The second, utilizing a dehydrator. I set it on the lowest temperature that it may run. 

Day 5-6: Drying Peanut Cheese after 24 & 48hours

Each blocks had visibly dried surfaces however the dehydrator model was clearly extra evenly dried. Each blocks additionally had some discoloration on one facet of the block. I reduce these elements off, re-salted all sides and continued to allow them to dry. However not earlier than I reduce off some items to style check.

The air-dried model retained the cream cheese high quality however denser. And the flavour had mellowed. The woody peanut flavour was much less pronounced which allowed the opposite funky tacky flavours to come back out extra.

The dehydrator model was much more dense and the flavour was even higher. A bit sharper so it obtained even nearer to the flavour of aged dairy cheese.

I stored the getting old and drying course of going for 2 extra days (one at room temperature, the opposite within the dehydrator). Each 12 hours, I’d flip them, salt and sometimes trim off any discoloration. 

On Day 6, the dehydrated peanut cheese developed a mouth-watering sharpness and reminding me a little bit of previous cheddar; very scrumptious. The air-dried model was the identical however not as tangy and never as properly dried.

Then I put the air-dried model within the fridge to proceed getting old whereas the dehydrator model went again within the dehydrator for only one extra day. After that, I positioned the dehydrator model within the fridge as properly.

The Aged Peanut Cheese Outcomes

After every week of usually sustaining the cheese for five extra days, it was time for the second of reality! Can Aged Peanut Cheese be simply nearly as good as agency dairy cheese? 

Air-Dried Peanut Cheese – Air-dried at room temperature for two days, then refrigerated for six days

The block didn’t look a complete lot totally different from the primary day I put it within the fridge. However upon first chunk, I may inform the distinction. It was a lot denser however slowly melted within the mouth. Because it did, the flavour bloomed, revealing complicated funky and earthy notes and a pointy cheddar-like tang. Nevertheless it additionally had that woody peanut taste within the background; extra pronounced than I might’ve favored.

The center of the block was much less agency, much less flavorful. This made me really feel prefer it wanted some extra time to dry.

Dehydrated Model – Dehydrated for 3 days, then refrigerated for five days.

The very first thing I seen was oil had come out from the dehydrated block of aged peanut cheese. It clearly had a lot much less moisture content material however nonetheless simple to chop into. Maybe due to the upper temperature that it fermented at, the flavour has developed utterly in a different way. It’s extra earthy with a taste within the route of earthy Gruyere however nonetheless sharp with tang that hits you at the back of the cheeks. And the woody peanut taste is nearly gone utterly.

That is the winner for me!

Remaining Verdict

My mates… peanuts actually can cheese.

Not solely that—however they’ll produce:

• Tangy, sharp, cultured cheese
• Complicated aged flavors
• Sliceable, meltable outcomes
• At a fraction of the price of cashews or almonds

In case you have a dehydrator, I extremely suggest attempting this technique. Even with out one, the air-dried model is totally price making. 

What Ought to Cheese Subsequent? Drop your concepts within the feedback, and I’ll begin the following batch instantly—as a result of fermentation waits for nobody.

Till subsequent time 💛