Fermented Cashew Cheese

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.

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