![]() Like kimchi, kombucha and other cultured foods, the nuts will continue to ferment, changing the flavor over time. At that point, store it in the refrigerator, where it will thicken up a bit, or eat it immediately. Pack the purée into a clean jar and let it sit at room temperature for a day or more until it bubbles up and you like the flavor. ![]() ![]() To make this cashew cheese, soak a couple of cups of raw cashews for 4 to 6 hours, drain and rinse, then purée the nuts along with a starter culture, a bit of water to render a creamy consistency and flavorings if desired. I added garlic to the preserved lemon variation and the result tastes similar to a sour cream and onion dip. But like my sourdough crackers, fermented cashew cheese tastes cheesy without the cheese. (A very small plastic tub of store-bought costs $10 near me.)īoth of the flavors I made for this post taste so tangy and cheesy, you’d assume they contain dairy. If you already have these ferments on hand, you can prepare cashew cheese with very little hands-on work and save a small fortune. A combination of preserved lemon brine and very vinegary plain kombucha brought the second batch to life. For this post, I kickstarted the ferment of one batch with kimchi brine. This cheesy spread contains nuts, salt, seasonings, a bit of water and a starter. (Not that there is anything wrong with hippie woo-woo food but I hope to convince the hippie woo-woo wary to try this.) Fermented nuts may sound like hippie woo-woo food but many cultures ferment nuts as part of a traditional diet.
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