Cashew Cheese (not fermented)
Yield: 2 1/2 cups
 Ingredients
- 2 1/2 cups cashews (soaked 2-4 hours), rinsed and drained
- 3/4 cup water
 Directions
In an high-speed blender (Vitamix or similar), add cashews and water. Blend until smooth.
Place in a quart size jar and seal with a lid and store in the refrigerator until ready to use. Cashew Cheese will keep for approximately 1 week in the refrigerator.
Cashew Cheese (fermented)
Yield: 2 1/2 cups
Ingredients
- 2 1/2 cups cashews (soaked 2-4 hours), rinsed and drained
- 3/4 cup water
- 1/8 teaspoon Ejuva or equivalent pro-biotic powder
Directions
In an high-speed blender (Vitamix or similar), add cashews and water. Blend until completely smooth. Then add the pro-biotic powder and pulse in just to mix through.
Place in a quart size jar and seal with a lid. Ferment 8 hours in a warm place or until the mixture reaches desired tartness.
Store in the refrigerator in glass jar until ready to use.
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