Contextt
The consumption of animal products in Vietnam is increasing rapidly. It has increased from 20 kg/person/year before to 50 kg/person/year in 2020. The dairy market is also expanding rapidly.
On the other hand, the current outbreak of swine fever is having a negative impact on meat consumption. In addition, many mothers are switching to vegetarian milk for their children. The number of Vietnamese choosing a vegan or vegetarian diet is also increasing. The wealthier and better informed classes are increasingly interested in consuming quality products and reducing their impact on the environment. These two trends present a number of opportunities to change the Vietnamese diet.
The cashew nut industry is also very important in the country, as it is a local resource that is still largely exported. In fact, Vietnam is the world's leading exporter of cashew nuts. However, the nuts are exported unprocessed and very little value is added in the country. Farmers suffer doubly, as they are heavily dependent on fluctuating international prices.
The project
Le Na started an artisanal cashew cheese business in Saigon in 2015. This cashew cheese contains yeast with high nutritional value. Some Vietnamese consumers are increasingly sensitive to the quality of their food, and this product can meet their expectations. What's more, promoting a local product that is well known is a plus in the market, says Le Na, who is counting on it.
Initial feedback from consumers has been positive. For the time being, the target group tends to be vegetarians and cheese lovers. But in the future, Le Na plans to broaden the customer base to reach all Vietnamese consumers, and even those from around the world.
The next stage is to work on the packaging, which will be aesthetically pleasing and made from a material that has no impact on the environment. The product will be sold in restaurants and supermarkets.
Cashew nut cheese production process
The first step is to peel the cashew nuts, soak them and then boil them to ensure good sanitary conditions. The cashews are then cooled and ground with yeast and water. This is the fermentation process. Spices, pepper or chilli may be added to add flavour. Fermentation takes place overnight. Finally, it is left to mature for a few days.
Le petit plus
Kashew Cheese now sells banh mi and cheese paninis made with cashew nuts!
This initiative sheet was written by Matthieu Moran, LFC volunteer - October 2020.
Last modification : 23 Jan 2024.
Kashew Cheese
With Kashew Cheese, Lena and her team produce cheese made from cashew nuts, which are widely produced in Vietnam. As well as providing a vegan product, Lena is creating a new type of sustainable and tasty cheese for everyone.