This dip/cheese is a perfect afternoon snack when you are looking for something flavorful and tasty! Cashews also supply a good amount of iron – a 1-ounce serving of raw cashews supplies 10% of the Daily Value for iron and the fermentation increases the bio-availability of several minerals (calcium, iron, zinc). This can also be made with almonds instead of cashews, which are just as high in minerals, as well as Vitamin E.
- 1 cup raw cashews, soaked overnight and drained
- 1 probiotic capsule (I used 50 billion)
In a vitamix, blender, or food processor, combine the soaked and drained cashews and probiotic capsule and mix together. Pour into a bowl, cover with a towel, and let it ferment overnight.
When the mixture is fermented, add seasonings and spices to your liking! I added the juice of one lemon, onion powder, garlic powder, a pinch of cumin and smoked paprika, and sea salt to taste. Enjoy! It goes delicious on gluten free crackers.
I love simple dishes that come together and are full of flavor. This is a perfect side dish to accompany scrambled eggs, grilled chicken or fish or cooked beans (chickpeas, my favorite!). Top the dish with chopped walnuts, toasted pumpkin seeds or sunflower seeds for a nice crunch and added healthy fats. Ume plum vinegar is salty and slightly tart, yet provides lots of flavor…start with a small amount and adjust as necessary.
2 teaspoons coconut oil
1/2 a small red onion, chopped
1 bunch Swiss Chard, washed and chopped
1 cup cherry tomatoes, sliced in half
1 zucchini, sliced in half moons
1/2 teaspoon cumin, coriander and thyme
Ume plum vinegar
Red wine vinegar
In a large saute pan, add the oil and heat slowly. When the oil is hot but not smoking, add the onions and saute until soft and translucent.
Add the Swiss chard, cherry tomatoes, zucchini, and spices. Stir vegetables and cover the pot until vegetables are tender, about five minutes.
When vegetables are tender, add ume plum vinegar and red wine vinegar to taste. Adjust seasonings, if necessary. Enjoy!