Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, fermented cashew spread. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Raw Vegan Fermented Cashew Cream Cheese Spread. A delicious & easy to make cheese spread that goes well on just about anything! Flavor savory or sweet with this simple recipe!
Fermented Cashew Spread is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Fermented Cashew Spread is something that I have loved my entire life. They’re fine and they look wonderful.
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 cook it.
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
- Take 3-6 tbsp nutritional yeast
- Make ready 1 tsp non-iodized salt
- Get 1-2 tbsp the last batch of cashew spread (optional)
It's a great and delicious non-dairy alternative which is suitable for a vegan diet. Cashews are soooo much better for a chocolate spread. Like why did anybody ever think a hazelnut spread is a good idea?!? The greatest of all hostess gifts: A healthy Cashew Chocolate Spread.
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.
There are spreads that are all tofu, or all nut based, but we decided to use a mix of tofu and nuts to boost the protein, texture, and flavour We tried it with cashews and almonds and loved it both ways. Cashew Spread, Cashew Spread Suppliers Directory - Find variety Cashew Spread Suppliers, Manufacturers, Companies from around the World at cashew nuts ,cashew nuts cracking machine. The delicately flavored cashew nut is a favorite between meal snack that can be readily found in your local market year round. It also makes wonderful nut butter and a special addition to. Cashew Chocolate Spread (Cashewtella). by: Amanda Hesser.
So that’s going to wrap it up for this special food fermented cashew spread recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
