Hey there, fam! Today, we’re diving into the world of fermentation and making this amazing fermented Cashew Cheese.
Fermentation brings a bunch of health benefits. Picture this: little microorganisms doing a happy dance in your cashew mix, creating enzymes and probiotics like it’s a party. What does that mean for you and your little one? A happier tummy! These probiotics are like the superheroes of digestion, making sure everything runs smooth and easy.
Cashew cheese is a delicious dairy-free alternative, perfect for those lactose-sensitive or CMPI bubs. Plus, it’s a jackpot of plant-based goodness – loads of protein, healthy fats, and a bunch of vitamins and minerals your body will thank you for.
Remember, cashews are a top allergen! This can be a great way to introduce cashews and also keep them in regular rotation in the diet.
Soak the cashews overnight in two cups of water. The following day drain and rinse.
Add the soaked cashews to a blender with the lemon juice, sauerkraut brine, garlic, salt and water and blend until smooth. Add a little extra water if necessary.
Scoop into a jar and secure with the lid. Leave out on the bench top out of direct sunlight to ferment for roughly two days. It is ready when it tastes fermented and you begin to see bubbles in the jar
* Store in the fridge once ready
Notes
Able to be frozen: yes
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January 28, 2024 at 6:16 am
Francesca says:
If you don’t have sauerkraut brine could you use an alternative like apple cider vinegar?
March 22, 2024 at 10:39 am
Kate - Boob to Food says:
yes, I've seen others use anything from kombucha, miso, probiotics, actual starter cultures or vinegar :)
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Add a comment
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2Leave a Comment
Your email address will not be published. Required fields are marked *
Francesca says:
If you don’t have sauerkraut brine could you use an alternative like apple cider vinegar?
Kate - Boob to Food says:
yes, I've seen others use anything from kombucha, miso, probiotics, actual starter cultures or vinegar :)