FERMENTED CASHEW CHEESE
- 1 cup cashew nuts – soaked for 8hrs or overnight
- 2 tablespoons of brine or juice from another ferment (fermented garlic / onion juice works well)
Drain the nuts and whizz them together with the brine, it should have the consistency of runny mashed potatoes so adjust your liquid accordingly.
Place in a bowl and cover with muslin. Leave for 3-4 days until the mixture begins to smell yeasty, you will be able to detect a change. It shouldn’t be fizzy.
Keeps in the fridge for a week or so.