Cultured Turmeric Cashew Spread
This creamy vegan probiotic cheese is a great addition to any cheese board or summer veggie platter.
Equipment
- Measuring cups and spoons
- Ceramic bowl
- Food dehydrator optional
- Wooden spoon
Ingredients
- 1 cup raw cashews soaked at least 8 hours and drained
- ½ cup filtered water
- 1 probiotic pill 20 billion CFU or higher
- 1 teaspoon turmeric powder
- 2 tablespoons lemon juice
- ½ teaspoon sea salt
- ¼ teaspoon garlic powder
- ⅛ teaspoon black pepper
- 1 tablespoon nutritional yeast
To serve
- Fresh fruit raw sunflower seed crackers (found in the free e-book), radishes, carrots, cucumbers, cherry tomatoes, peppers, and endive.
Instructions
- Drain and rinse the cashews. Combine them in a high-speed blender along with the ½ cup filtered water and the powder from one probiotic (you can discard the gel-cap).
- Once the mixture is smooth, transfer it to a covered ceramic bowl and either, 1) let sit on the counter for around 24 hours or until soured, or 2) place in a food dehydrator or yogurt maker on the lowest setting for 8-12 hours.
- After the time has passed, taste for sourness. You can let it continue to sour for a few more hours, but I wouldn't let it go beyond 30 hours.
- Next, combine the fermented cashew base with the turmeric, lemon juice, salt, garlic powder, yeast, and black pepper. Taste and adjust seasoning.
- Chill for a few hours before serving. This spread should last in the fridge for around 5-7 days.