Raw Cherry Bomb Cashew Cheese- Savory
1/2c raw cashews
1/2c raw sauerkraut (not pasteurized)
2t Dulse flakes
1t raw agave or raw local honey
1 clove garlic
1/2t pink salt
2T of coconut oil
2 cherry bomb peppers- destemmed
In a blender, add in all of the ingredients and blend until totally creamy and smooth. Pour into a jar with a locking lid (gasket, air sealed) and close it up. There should be at least 3 inches of space to give the cheese a chance to bloom. Label it, date it and place in a dark and warm place for 12-24 hours.
Transfer the jar into the refrigerator and leave it to set up and cure for at least a week.
This is a pro-biotic rich cheese!
- Delicious as a base for savory dips and spreads
- Amazing spread on toast, bagels, and crackers
- Change the flavor by adding different peppers, herbs, olives, spices et
One thought on “Raw Cherry Bomb Cashew Cheese”
holy shit i want that!! xxo