Fermented Nut Cheeze
Cashews or almonds will work with this recipe… When I first attempted this, I asked a friend who knew a friend that sold it for a pretty penny… she told me that it is actually so easy! Just google it. So I did. She was right, it is really easy!
I love using this sour whipped nut cheeze in place of mayo, butter, or spreadable cheese. It is great as a dip, like aioli (just add garlic!), veggie dip (add herbs & garlic)… etc!
Fermentation is a wild art, if you are unsure about it, take a workshop and/or visit this website: www.culturesforhealth.com. This site is full of trouble-shooting, videos and how-to’s for all sorts of fermenting. I prefer using water kefir as a starter for all my ferments… it is easy, fast and beautifully effervescent! <<Love>>
Sourcing & Prep of Ingredients:
Almonds, try to find blanched or skinless, organic, stored in the fridge preferably or stick it in there when you get home! I get mine at Costco or the Italian Centre and after soaking I remove the skins. Soak in salt water for 6-12 hours to soften and remove the anti-nutrients to enhance digestibility of these dense creatures!
Cashews are difficult to remove from their large shell, normally there is a high heat and steam process making them not raw from the get-go; there are raw cashews available but are very expensive because of this difficulty factor! Soak unroasted in salt water for 4-6 hours to soften and remove the anti-nutrients! Cashews are one of the softest nuts and because of their intensely large shell they don’t need to have such a high amount of poisons (anti-nutrients) to protect from predators, hence the lower soak time.
1 cup soaked nuts
1/2 cup water
1 tsp unrefined sea salt
1-2 Tbsp. water kefir starter (if not using this use another tsp of sea salt)
1 tbsp lemon (fresh squeezed, also optional)
1-2 cloves of garlic (again… optional)
Place all the ingredients in the blender until smooth, add more water if desired. Remove and put into a glass jar. Sit on the counter at room temperature for 12-24 hours to ferment (the salt alone will preserve it and prevent it from rotting, it will be forced to ferment: a beneficial ‘rotting’ 🙂
You may notice that the nut cheeze will puff right up the jar and bubbles will form
through ought… Also there will be a sour, cheesy taste that develops.. mmmmmm… These are all normal occurrences!!