203. Homemade Cashew Cheese

Dr. Don and Professor Ben talk about the risks of eating homemade
cashew cheese.


Dr. Don - risky ️
Professor Ben - risky ️


Merch — Risky or Not?

Outbreak Investigation of Salmonella: Jule’s Cashew Brie
(April 2021) | FDA

Nick Dawson on Twitter: “@bugcounter @benjaminchapman got one
for ya. I’m vegan & very into fermenting. Been experimenting
with cashew-based blue cheese. Starts by using acidophilus to
kick start the cashew cream, then penicillium roqueforti. 6 weeks
in fridge. Mine has some pinkish hues. Risky or not?
https://t.co/7OqE57pFCA” / Twitter

Outbreak of S. Weltevreden linked to fermented cashew nut
cheese in Victoria, BC

Nutritional, Microbial, and Allergenic Changes during the
Fermentation of Cashew ‘Cheese’ Product Using a Quinoa-Based
Rejuvelac Starter Culture

Gastroenteritis Outbreak Associated with Unpasteurized
Tempeh, North Carolina, USA

Fermentation of Aqueous Plant Seed Extracts by Lactic Acid
Bacteria | Applied and Environmental Microbiology