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Jane Houston

Fermented Cashew Cheese

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Course: 1 meal a day, Snack
Ingredients Method Notes

Ingredients
  

  • 1 cup cashews
  • 2 tsp lemon juice
  • 1 tsp sauerkraut brine
  • 1/2 tsp salt
  • 1 garlic clove
  • 5 TBSP filtered water

Method
 

  1. Soak the cashews overnight in two cups of water. The following day drain and rinse.
  2. 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.
  3. 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
  4. * Store in the fridge once ready 

Notes

Able to be frozen: yes