Fermented Cashew Cheese
Directions
- 1Soak raw cashews in water and a bit of salt for four hours.
- 2Rinse the cashews and blend them into a paste with water and a starter culture (sauerkraut juice).
- 3Blend until a smooth creamy texture is achieved.
- 4Transfer the mixture into a glass or ceramic container.
- 5If the container doesn't have an airtight seal, add olive oil on top.
- 6Leave it in a warm spot until fermentation bubbles appear.
- 7Taste test the mixture; if it's nice and sour, add salt and decant into containers.
- 8Add extra flavor, such as chives.
Ingredients
- 2 cups raw cashews
- 1 cup water
- 1 pinch salt
- 1 tablespoon starter culture (sauerkraut juice)
- 2 tablespoons olive oil
- 0.5 tablespoon salt
- 2 tablespoons chives
Equipment
blenderglass jar