Cashew Cheese

Because sometimes you just want to have a cheese dip, to dip well, anything on hand! My favourite is pouring it over pasta .. mmmmm …

The non fermented sort

(it makes 2 and a half cups)

You need

  • 2 1/2 cups cashews (soaked 2-4 hours), rinsed and drained
  • 3/4 cup water

How to

In an high-speed blender (Omniblend, Blendtec or Vitamix), add cashews and water. Blend until smooth.

Place in a quart (1 litre) size jar and seal with a lid and store in the refrigerator until ready to use. Cashew Cheese will keep for approximately 1 week in the refrigerator.

Fermented

You need

(makes 2 and a half cups)

  • 2 1/2 cups cashews (soaked 2-4 hours), rinsed and drained
  • 3/4 cup water
  • 1/8 teaspoon Ejuva or equivalent pro-biotic powder

How to

In an high-speed blender (Omniblend, Blendtec or Vitamix), add cashews and water. Blend until completely smooth. Then add the pro-biotic powder and pulse in just to mix through.

Place in a quart size jar and seal with a lid. Ferment 8 hours in a warm place or until the mixture reaches desired tartness.

Store in the refrigerator in glass jar until ready to use.

Enjoy!!

Love and hugs

Madeline

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