Basic Fermented Cashew (for cheeses, creams, and sauces)
This recipe is the foundation for many cheeses, creams, and sauces. You can add other types of nuts to this mixture to alter the hardness and the flavor profile, such as almonds, macadamias, Brazil nuts, and pine nuts. I like to make this in bulk and store it in the fridge for a couple weeks at a time. You do not have to ferment the cashew mixture, but it makes the cashew more digestible, enhances its nutrient profile, gives you a good dose of probiotics, and makes the flavor pop even more. For sweet dishes, I recommend either eliminating the fermentation or reducing the fermentation time to 6 hours or under.
2 cups cashews, soaked overnight
4-6 probiotic capsules
Water to blend
Blend the cashews with enough water so that it forms a thick paste with the consistency of hummus. Open the probiotic capsules and pour the probiotics into the mixture, either blending it or mixing in by hand. Once the probiotics are mixed in, transfer the mixture to a nut milk bag, set into a strainer over a bowl (to collect water), and place a weight on top. Ferment for at least 8 hours, or up to 48 hours (be sure to check that no mold forms), and then transfer to the fridge. You can flavor (optional) and store the mixture in rounds, or you can leave it as is.