I am a meat eating, cheese eating human being. So when I say that this vegan (AKA non-dairy) cheese is delicious, you can take that to the taste-bud bank. It is also lacto-fermented, and with that comes all the health benefits of pro-biotics. (See my other pro-biotic rich recipe here: lacto-fermented carrots) This was inspired by the Fresh P, over on YouTube. Holy Hannah. It is good to have this recipe.
- 2 1/2 cups of raw cashews **They need to be raw for this to work**
- 1 Tablespoon of Chili powder
Place your 2 1/2 cups of RAW cashews in a quart mason jar, add 1 Tablespoon of chili powder and fill with water so that your cashews are completely submerged.
Place it on a relatively warm shelf and wait.
Wait for 3 to 5 days. They will start to bubble, and if you try one, it will be a bit tangy.
Drain the cashews and save the liquid.
Set this aside while you:
Continue with your blender or your food processor. If you have a high powered blender (think VitaMix) use that, if not, pull out your food processor. I made mine in a standard, low powered blender. It was a pain and I didn’t get the consistency that I wanted. However, it was delicious. In your powered mixing vessel, whatever you use, place in:
- 1/4 tsp dill weed
- 1/2 tsp cumin (this is my favorite spice)
- 1/4 cup dried parsley
- 1 Tablespoon Dried Onion Powder
- 1 Tablespoon Garlic Powder
- 10 peppercorns (or 1/4 tsp of ground pepper)
- 1/2 teaspoon of sea salt
- 1 tsp of smoked paprika
Grind all these up until they are a powder, add the cashews, and add the liquid one tablespoon at a time while blending until you reach your desired consistency.
Use it as a dip for fresh vegetable or on toast. Most importantly enjoy!!!!