Cultured Cashew Cheese Spread

Cultured Cashew Cheese Spread
Contributed by
Chelsea Brown
Time
Soak: 6 hours. Prep: 10 min. Ferment: 48 hours.

This Cultured Cashew "Cheese" is a simple to make vegan, fermented spread. It is dairy-free with a similar texture to cream cheese, making it a delicious accompaniment to many snacks or meals. Spread on sandwiches or wraps, use as a dip, or dollop on top of your poached eggs for brunch!

Cultured Cashew Spread is packed full of nutritious goodness including probiotics to help promote gut health.

Method

  1. Soak the cashews in a bowl of filtered water for at least 6 hours or overnight.
  2. Drain and rinse the cashews under fresh water.
  3. Place the cashews into a high-powered blender or food processor along with 1/3 cup filtered water, the onion powder, salt, turmeric and garlic powder. Blend until a smooth paste forms.*
  4. Add the probiotics** and blend again until just combined.
  5. Put the mixture into a sterilised glass jar and cover with a small amount of olive oil (just enough to cover completely). Close jar securely with lid.
  6. Place the jar in your pantry for 48 hours.***
  7. After 48 hours pour the olive oil out and store the fridge.
  8. Enjoy as a delicious dip or spread.


NOTES

* You may need to add more water to achieve this as all blenders/food processors are different. I use a Vitamix and find this is enough for me but add more if you need to.

** I recommend using a quality probiotic that has been prescribed by a health practitioner. If this isn’t an option for you then Inner Health Plus is a trusted over-the-counter brand you can get at most pharmacies and health food stores.

***After 24 hours lightly open the lid and screw it back on in order to release any gas that may have formed.

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