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Fermented Cashew Cheese

 
1 1/2 cups of soaked cashews

1 juicy lemon

1 tsp onion powder

1-2 cloves of garlic

1/4 cup fresh chopped dill

1 heaped Tblsp fresh chopped chives

Himalayan salt to taste

1 tsp Apple cider vinegar

1/2 cup kraut juice, leftover juice from making sauerkraut, you can also buy this from health food shops

1/8 cup olive oil

Soak cashews in water for 4 hours

Drain and rinse several times

Put cashews and remaining ingredients into a food processor and process until smooth and creamy, you will need to scrap the sides down several times.

If the mix is to dry add more kraut juice or a little water

We use this as a dip, spread and even mixed though salads.

Always on my prep list

Keep refrigerated

 

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