I’ve used this in cheesecake, frosting for cinnamon rolls, sushi and so much more. I’ve done all three options countless times always with great results.
#Cashew cream cheese how to#
I included the recipe on how to make it below. Around here we go through gallons of it every year, using it to water the garden, dose the pond with beneficial bacteria, culture cheeses and we also just drink it straight or throw it in smoothies. The end result, called rejuvelac, is effervescent and slightly lemony flavored. The cheapest (technically free) option is homemade/not pasteurized sauerkraut juice (find my recipe for sauerkraut here) and the final option, my favorite, is making your own lactic acid rich water from sprouted wheat berries. The quickest and most reliable is using probiotic capsules (I use lactobacillus acidophilus since it’s so versatile and affordable).
The end result of fermenting this cashew cream cheese is a very subtly sweet yet tart, super smooth and wonderfully complex spread.įor culturing this, you have some options. For people that take probiotics, culturing your food with them instead gives you way more bang for your buck, increasing both the sheer amount of the bacteria and the bioavailability, where one probiotic capsule can quickly turn into a week’s worth of better digested servings. Being homemade, this is not only much more affordable than the current store bought vegan cream cheese options, but it also is entirely customized to your liking and can be less or more tangy depending on how long you culture it for (I do 24 hours in my 78 degree fermentation cabinet). Which one do you think would lend itself better to being a tasty spread?). I’ve been meaning to post this for a long, long time! This cream cheese is totally superior the dairy version (and I challenge any omnivore that is hesitant to believe that to eat a buttery, whole raw cashew and then try a sip of milk.
0 kommentar(er)
