That is the bacteria doing it’s beautiful thing 🫧 Depending on the temperature ( I had to wrap a tea towel around mine to make it happy) you will start to see air pockets form throughout and the top will expand and crack.Place in a dark, room temp place where it won’t get knocked around for 2-3 days.Tap a little to remove bubbles and level the top then pour on olive oil to completely seal the top.Boiled water rinsed and dry) jar and try not to get any on the sides. Put your mixture into a super clean (no soap.But if you’re nervous you can always adjust this after it has fermented Taste as you go - my tip, go a little further on the salt and flavours than you think.Scoop out of the blender into a big bowl and mix through your salt and seasonings.Add water, slowly, until you get a beautiful smooth, cream cheese type consistency.Start to blend, scrapping down the sides as you go.Rinse your cashews and add to a high powdered blender along with the kraut juice.
seasoning: dill, coriander, fennel, smoked paprika, garlic powder.3-4 tbsp LIVING sauerkraut juice - I use the liquid from my store bought sauerkraut but make sure its the refrigerated kind and not shelf stable.
2 cups cashews (soaked overnight in filtered water).No additional probiotic capsules necessary!Ĭheck out how easy the recipe is below >
CASHEW CHEESE RECIPE FERMENTED HOW TO
I figured out how to make it myself and the best bit is I can actually use the sauerkraut we already have to start the ferment. I am all about saving money but sometimes doing-it-yourself is too difficult but that's definitely not the case with this recipe. But it's a great source of gut-friendly bacteria, fats and protein I want it to be a staple each week too. Sauerkraut is a staple in our fridge and I do buy it more often than making it myself but fermented cashew cheese is a treat, due to the price point.
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