FERMENTED CHIVE CREAM CHEESE
I LOVE THIS RECIPE. I always have. It is a cream cheese (or dip) made from cashews that have been fermented with a probiotic capsule. It’s super customizable and you can use the base fermented cashews to do a whole world of things. It’s easy and hard to mess up. You can use it as an actual cream cheese for bagels and sandwiches, or use it as a topping on your fave entrees or loosen it up with a bit of water and use it as a dip!
Say goodbye to nasty dairy products and shitty store-bought vegan cream cheeses that taste like chalk. This recipe provides flavor and satiation, with a pack of nutrition as well - unlike it’s dairy counterparts which are laden with hormones, antibiotics, pus, and calcium leeching lactose. The cashews provide healthy fat, the lemon is a good source of vitamin C and is also alkalizing, the garlic is an immune powerhouse and an ANTIbiotic, and the nutritional yeast (if fortified) is a great plant-based source of b vitamins. Lest we forget, it is also cultured - meaning it is probiotic and good for your gut!
If you’d like to see a silly 2-part video of me making this yummy probiotic goodness, check out those posts on my instagram!
>> 2 cups of raw cashews, soaked for 4-6 hours or overnight in filtered water
>> 1 probiotic capsule, look for acidophilus & dairy free!
>> filtered water
>> juice of half a lemon
>> 1/4 cup nutritional yeast
>> 3 garlic cloves
>> 1 tsp sea salt
>> 1/2 tsp black pepper
>> handful of fresh chives
Drain and rinse the cashews, then throw them in a blender.
Break open a probiotic capsule and empty the contents into the blender.
Add just enough water to turn the blender. Enough so that the nuts aren’t quite covered in liquid.
Once smooth transfer the mixture into a large, clean mason jar. Cover the jar with a cheesecloth, paper towel, or tea towel. This allows oxygen and airflow into the jar to aid in fermentation. Secure the cover with a rubber band and put it into a warm, dry spot - a kitchen cabinet is a good place.
Allow the bacteria in the probiotic to go to work! The fermentation process can take as a little as 12 hours, but you can also let it go for longer like 24 hours to 3 days depending how warm your environment is (the warmer the place the faster it will ferment) and how ~funky~ you want it to get. You will know when it is ready by tasting and smelling it - it should smell and taste sour like a cheese. It will also expand a bit and get fluffy due to the gases created during fermentation!
Once it is ready, it’s time to flavor it! Transfer the fermented cashew cream and all the remaining ingredients except for the chives to your blender. You shouldn’t need more water unless you want your end result to be looser like a dip. Blend it up and taste. Adjust flavor accordingly.
Scoop the mixture into a bowl. Add in chopped chive. You could also customize this any way you like - dill, chili, or cut veggies are all yummy add-ons.
Eat! Enjoy it however you want :)