SIMPLE FERMENTED CASHEW CREAM CHEESE 2018

This is bomb. Leave out the onion powder and you have the base for a cheesecake, I know because I’ve made it. That recipe is coming soon. Try this. YUM. Perfect on crackers, bread, with raw fresh veggies like celery or carrots dipped into it…top it with olives, mix the olives in, chop up some chives…this shit is DOPE.IMG_2467

SIMPLE FERMENTED CASHEW CREAM CHEESE 2018

1c cashews, soaked for an hour then drained

vegan probiotics- 2 capsules (empty powder and dispose of the capsule) or 1t powder

1/2c-filtered water

1/2t pink salt

1/4t onion powder

2t lemon juice (omit if fresh is not available)

Step 1.

In a Vitamix or high-powered blender, add the cashews and water.

Blend this at a lower speed initially to well incorporate the contents, speed up the motor as it gets blended. You will need to process this for at least 4-5 minutes until the cashews are absolutely creamy. Scrape down the sides intermittently and be sure to get all possible ‘pieces’ of cashews blended into the mix. Add a T of water as needed if the mixture gets stuck. If you run this too fast, the contents will heat up- if this happens let it cool prior to adding the probiotics.

When totally creamy and smooth, add the probiotics and blend for 20-30 more seconds. Remove to a glass or stainless steel bowl and set in a safe, warm place- I place mine in the dehydrator at about 100 degrees and let it run overnight. In lieu of a dehydrator, place it in a warm spot in your kitchen, covered. Leave this overnight at minimum, taste for the sour, and let it sit until desired sourness up to 24hours.

Step 2.

Mix in the salt, onion powder and lemon juice. Transfer to a container and place in the fridge for at least 6 hours to set and flavors to meld.

 

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