Recipe: Appetizing Fermented Cashew Spread

Recipe: Appetizing Fermented Cashew Spread Delicious, fresh and tasty.

Fermented Cashew Spread. Enjoy our delicious dairy free cultured cashew spreads, now in stores all over the Pacific Northwest! Our spreads are natural, healthy foods made locally in the Columbia River Gorge region of Oregon. Kalamata Olive Cashew Crème tastes like a creamy olive tapenade, minus the anchovies!

Chill for a few hours before serving.

Making your own homemade cultured cashew cream cheese is easy!

This thick and creamy vegan cheese is delicious spread over bagels and toast, and it's a recipe I can't get enough of.

You can have Fermented Cashew Spread using 6 ingredients and 6 steps. Here is how you cook it.

Ingredients of Fermented Cashew Spread

1. Prepare 2 Cups of or 400ml by volume of cashews.

2. You need of De-chlorinated water to cover.

3. Prepare 1-2 tbsp of unpasteurized miso paste.

4. Prepare 3-6 tbsp of nutritional yeast.

5. It’s 1 tsp of non-iodized salt.

6. You need 1-2 tbsp of the last batch of cashew spread (optional).

If you want your vegan cheese to taste cheesy, you need to culture it.

The cashew cheese will hold its shape once chilled.

It can also be spread or sliced.

When it's time to enjoy your cheese, the sky is the limit.

Fermented Cashew Spread step by step

1. Place cashews in a bowl or large measuring cup and add de-chlorinated water to cover by about an inch or 2 cms.

Water can be de-chlorinated by filtering, boiling for 20 minutes and allowing to cool, or purchasing distilled water. Chlorine inhibits the bacterial growth that is essential to fermentation..

1. Allow cashews to soak overnight..

2. After soaking the water level should be right about at the top of the now hydrated cashews..

3. Add miso, yeast, salt, and optional amount of the previous batch of spread to the cashews and blend until smooth.

The miso and cashew spread both serve not only to impart flavor but to provide a starter culture of beneficial bacteria for fermentation.

Experiment with using light or dark miso and varying the amount of nutritional yeast to suit your taste..

1. Transfer to a (preferably) clear glass container and allow to ferment until air bubbles are visible in the mixture.

This could take as little as 6-8 hours in warmer temperatures or up to a couple of days in colder temps. I usually find that overnight is good enough in the summer but in the winter I have let it go for 48 hours especially if I didnt have any of a previous batch to add to give the process a head start..

1. Once fermented, transfer to the fridge and use as desired.

Fermentation will continue under refrigeration but at a much slower pace. Provided it doesnt get eaten right away you may notice the flavor continue to develop as it matures..

Pair it with your favorite crackers, chopped veggies, or a bunch of grapes.

For an elegant touch, add fig spread or olives.

Photo: Kirsten Nunez Cashew cheese is a fermented cream-cheese-like spread that is perfect for sandwiches, appetizers and dips.

It is vegan, gluten free, keto and paleo!

Best of all you can flavour it any way you want: herbs, sun dried tomatoes or garlic.