Cultured Cashew Cream Cheese

This is the easiest creamy cashew cheese to make and is my absolute favourite thing to have in the fridge. This one is a definite crowd pleaser and I’m yet to meet someone who hasn’t enjoyed it. Plus it will cost you about a third of the price of what it costs to buy.

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Cultured Cashew Cream Cheese

Makes 250ml Jar

Gluten free, dairy free, egg free

Ingredients:

• 1 cup of cashews

• 2 cloves of garlic

• The juice of half a lemon

• 3 tablespoons of fermented onion brine (this acts as your ‘starter culture’ for it to ferment. You can use any cultured vegetable brine or sauerkraut juice)

• 1/2 tsp salt

• Crack of pepper

• Drizzle of olive oil

Instructions:

• Soak cashews in water for 6-12 hours or until soft.

• Rinse the cashews in water and add to a high speed blender (you can use a thermomix but double the recipe otherwise you will be doing a lot of scraping).

• Add the rest of the ingredients and blend on high speed until smooth and creamy.

• Pour into a jar and leave to ferment for 12-24 hours or until you see small bubbles (you can skip this skip if you want to eat it straight away).

• Drizzle with a little olive oil and store in the fridge where it will keep for a couple of weeks.

• Serve as a dip with crackers and veggie sticks, as a spread, or dolloped on just about anything.