Fermented Cashew 'Cheese'
This is excellent dairy free ‘soft-cheese’ variation & one our most popular recipes from the Fermenting eBook - Fermented - The Art & Science to Gut Health. For 50% off use discount code VIPTULLY https://www.holisticlifestyler.com/new-products/fermented-the-art-amp-science-to-gut-health
Ingredients:
500g Raw Cashews
1 Tablespoon Celtic Sea Salt
Filtered Water
1/4 Sauerkraut Juice/Brine OR 3 good quality multistrain probiotic capsules (this is a good one https://www.holisticlifestyler.com/new-products/researched-nutritionals-multi-biome-30-capsules )
1/4 cup olive oil
Seasoning: 1/2 teaspoon powdered turmeric, 1/2 teaspoon ground cumin, 1-2 cloves fresh garlic, sprig of fresh dill, juice of 1 fresh lime
Method:
Soak 500g cashews with 1 Tablespoon of Celtic Sea Salt in a 2 L jar with filtered water (must be filtered water) for 8 hours
Strain the nuts and rinse with filtered water
Add to high speed blender with ¼ cup kraut juice, ¼ cup olive oil, 1tsp Celtic sea salt, ½ tsp powdered turmeric (optional), ½ tsp ground cumin (optional), 1-2 cloves garlic, sprig of fresh dill (I use more as I like the dill flavour) , juice of 1 fresh lime Add water as needed for desired consistency (around ½ cup filtered water)
Spoon into jar and add some olive oil on top to seal, and screw the lid closed – allow to sit at room temp with lid on for 2-4 days, transfer to refrigerator
I find this one to be very temperature sensitive – in warm conditions 1-2 days will be sufficient: cooler conditions 3-4 may be required, you will notice air pockets developing on the outside indicating activity. Once refrigerated should last a month or so, but you will likely consume it all before than as it’s so delicious!
Notes:
Water must be god quality filtered otherwise things like chlorine will inhibit the fermenting process. We love the Zazen Water Filter - for 10% off you can order here with discount code HLCONNECT: https://www.holisticlifestyler.com/new-products/zazen-alkaline-water-system
You want to make sure all your utensils and jars are thoroughly washed, rinsed and dried.