Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, fermented cashew spread. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Fermented Cashew Spread This simple fermented spread is my go-to vegan alternative to cream cheese and butter for spreading on toast. It can also serve as a basis for cream sauces for pasta or be further thickened with refined coconut oil, xanthan gum, tapioca starch, and carrageenan to make a thick cheese sauce or even a sliceable and meltable. Next, combine the fermented cashew base with the turmeric, lemon juice, salt, garlic powder, yeast, and black pepper.
Fermented Cashew Spread is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They are fine and they look fantastic. Fermented Cashew Spread is something that I’ve loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can have fermented cashew spread using 6 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Fermented Cashew Spread:
- Make ready 2 Cups or 400ml by volume of cashews
- Make ready De-chlorinated water to cover
- Get 1-2 tbsp unpasteurized miso paste
- Get 3-6 tbsp nutritional yeast
- Get 1 tsp non-iodized salt
- Take 1-2 tbsp the last batch of cashew spread (optional)
My kids love creamy cashew yogurt. 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. If you want your vegan cheese to taste cheesy, you need to culture it.
Steps to make Fermented Cashew Spread:
- 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.
- Allow cashews to soak overnight.
- After soaking the water level should be right about at the top of the now hydrated cashews.
- 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.
- 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 didn't have any of a previous batch to add to give the process a head start.
- Once fermented, transfer to the fridge and use as desired. - - Fermentation will continue under refrigeration but at a much slower pace. Provided it doesn't get eaten right away you may notice the flavor continue to develop as it matures.
Once done soaking, discard the water and wash the nuts thoroughly. Add cashew nuts to a high speed blender. Add a dash of water and a pinch of salt and mix until smooth. Depending how thick or thin you want your spread, add more water while mixing. Transfer the cashew spread into a clean glass jar.
So that’s going to wrap this up for this exceptional food fermented cashew spread recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
