This Cultured Cashew Cheese Spread has become our new favourite dip/spread in our house. The kids always loved it when I would bring some cashew cheese home from our health food store but given that a small jar retails for around $14 it was never a regular occurrence. I knew that there had to be a way to make our own but to be honest as much as I love all fermented foods I’ve always been a little hesitant to try making it myself, mostly due to the fact that I’d stuff it up and make us all ill.
But after a lot of research and finding a method that I believed would give me a similar result to the one that we buy from the shops I gave it a go – and it turned out amazingly delicious. Once it’s finished fermenting it turns into a texture similar to cream cheese and it makes a delicious accompaniment to many meals. My kids like to have it spread on crackers or used as a dip for veggie sticks. I find it makes a delicious spread for sandwiches and wraps or a dollop on top of my smoked salmon and eggs for weekend breakfasts.
This Cultured Cashew Cheese Spread is a great way to get the nutritional benefits of nuts into small children (given they have no allergies) and is packed full of probiotics to help promote their gut health. It’s makes for a great source of protein, healthy fats and iron which are all important for little growing bodies. And what kid doesn’t enjoy dip?
- 2 cups raw unsalted cashews
- 1/3 cup filtered water
- 1/2 tsp onion powder
- 1/2 tsp sea salt
- 1/4 tsp turmeric
- 1/4 tsp garlic powder
- 3 probiotic capsules or 2 teaspoons of probiotic powder (see notes)
- Extra virgin olive oil
- Soak the cashews in a bowl of filtered water for at least 6 hours but they can be left overnight.
- Drain and rinse the cashews under water.
- Place the cashews into a high powered blender or food processor along with 1/3 cup filtered water, the onion powder, salt, turmeric and garlic powder. Blend until a smooth paste forms (see notes)
- Add the probiotics and blend again just enough to combine.
- Put the mixture into a sterilised glass jar and cover with a small amount of olive oil (just enough to create a seal).
- Place the lid on and place in your pantry for 48 hours. I like to ‘burp’ mine after 24 hours just to let out any gas that may have formed – to do this just open the lid and place it back on.
- After 48 hours pour the olive oil off and place into the fridge.
- I recommend using a quality probiotic that has been prescribed by a health practitioner. If this isn’t an option for you then Inner Health Plus is a trusted over-the-counter brand you can get at most pharmacies and health food stores.
- You may need to add more water to achieve this as all blenders/food processors are different. I use a Vitamix and find this is enough for me but add more if you need to.