Raw Kalamata Olive Cashew Cream Cheese Spread
This is a pro-biotic rich cheese! This would be AMAZING using pimento stuffed spanish olives! You could also add spices in like rosemary, basil, or fresh oregano- super delicious on bread, crackers , or with fresh veggies like celery dipped in.
1c raw cashews
1c raw sauerkraut (not pasteurized)
1T dulse flakes
1t raw agave or raw local honey
1 clove garlic
1/2t pink salt
3T of coconut oil
1T extra virgin olive oil
1/2c kalamata olives, divided
3-4T water- just enough to process until smooth- less is better!
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Take 1/2 of the olives and mince with a sharp knife. Transfer and set aside in a mixing bowl.
In a blender, add in all of the ingredients, (including the other 1/2 of the olives) except the water and blend until totally creamy and smooth. Add the water as needed, 1T at a time. Pour into a jar with a locking lid (gasket, air sealed) and close it up.
Mix the minced olives into the cream cheese base. transfer to your container.
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 allow to set up and cure for at least a week.
This is a pro-biotic rich cheese! This would be AMAZING with pimento stuffed spanish olives! You could also add spices in like rosemary, basil, or fresh oregano!
- Delicious as a base for savory dips and spreads
- Amazing spread on toast, bagels, and crackers
The Vegan Love Project 