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Herbed Fermented Cashew Cheese
Fermented Herbed Cashew Cream Cheese
Prep time: 
Cook time: 
Total time: 
  • 1 cups cashews, soaked overnight so they get nice and soft
  • 1 cup water (the basic liquid, and works totally well!), unsweetened almond milk for extra creaminess, or coconut flavor KeVita probiotic beverage for more flavor depth.
  • 1 capsule probiotic powder (if you have a high speed blender, you can throw it in whole, if not break the capsule and pour the powder in)
  • 1 tablespoon fresh miso paste
  • 1 teaspoon salt
  • 1 tablespoon nutritional yeast
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons herbs de provence
  • generous amounts of fresh ground black pepper
  1. Soak your cashews, covered overnight. Drain in the morning.
  2. Place soaked cashews, 1 cup liquid, probiotic powder, and miso into a high speed blender until it becomes smooth. If the mixture is too thick add more liquid, going slowly. You want the mix to be smooth but not at all watery.
  3. Transfer the mix into a nut milk bag, fold over and place into a strainer sitting over a bowl. Place a plate on top of the bag and weight it down. (I used a can of lentil soup). Cover everything to keep it protected from debris and any unwanted bacteria and place it in a warm area to culture (room temperature is good). Leave for a minimum of 24 hours – no more than 48. After about 24 hours you should be able to start smelling the probiotic goodness proliferating.
  4. When you're done fermenting, place the whole mix into a bowl & add in the salt, yeast, herbs, and apple cider vinegar. top generously with pepper and mix thoroughly.
  5. Enjoy!
Recipe by Super Strength Health at http://superstrengthhealth.com/cheese/