Linda 's Raw Fermented cashew Cheese and Cracker

Fermented cashew Cheese

Three cups cashews, soaked overnight.
2/3 cup rejuvelac or distilled water.
Three capsules probiotics.

In high speed blender, blend the soaked cashews with probiotics and rejuvelac until smooth. Line a sieve with a double thickness of cheesecloth and place over a bowl. Transfer the mixture to the sieve, drape the cheesecloth over the top, cover with a towel and leave in a warm place to ripen for fourteen to sixteen hours. Once it's ripe, add seasonings.

Store in fridge in airtight container for up to three or four days.

Cheese flavorings:

For each cup of cashew cream add one of the following combinations:

1. One tablespoon nutritional yeast.
¼ teaspoon onion powder.
1/8 teaspoon nutmeg.
½ teaspoon salt.

2. One tablespoon nutritional yeast.
1/4 teaspoon onion powder.
½ lemon, juiced.
¾ teaspoon garlic powder.
¼ teaspoon salt.
One tablespoon dried basil.
One teaspoon dried thyme.

3. One teaspoon onion powder.
½ lemon, juiced.
One tablespoon nutritional yeast.
¼ teaspoon sea salt.
One tablespoon rosemary.
¾ teaspoon garlic. Powder.

Category:

Education

Tags:

• raw foods
• nut cheeses
• raw crackers
• healthy foods