Delicious creamy cheese spread that is rich in fiber and protein, vegan, and super easy to prepare!
Makes about 500g
To make this easy vegan, rich in protein and in fiber, creamy cheese spread recipe you will need :
1 cup unsalted cashew nuts
3/4 cup filtered or spring water, or rejuvelac
3/4 cup of Gut Shots, flavor of your choice for the final cheese product
1L sterilised glass jar
- Rince the cashews and add to the jar. Pour the two liquids on top of the cashews, and make sure the nuts are completely covered. Close the jar tightly.
- Leave the mixture to ferment about 2 days at room temperature, in the shade.
- After 2 days, mix the cashews in a food processor, with only half of the liquid, until you obtain a creamy texture.
- Store in an airtight container, in the fridge. After 8-10 hours, the cheese spread will be perfectly thick and creamy. Must be consumed within 3-4 weeks.
Stay tuned for more healthy, gluten-free vegan recipes in my future posts! You can subscribe to the Green to Glass newsletter and receive notifications of new videos and recipes by email on a monthly basis.