Fermented Cashew Cheese

Name: Fermented Cashew Cheese
Total time: 4 min
Yield: 1 servings
Cuisine: German
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

Serves 1

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Fermented Cashew Cheese

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Serves 1

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

Fermented Cashew Cheese

Serves 1

facebook.com

Fermented Cashew Cheese

facebook.com

Serves 1

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.