Fermented Cashew Cheese

Hey there, fam! Today, we're diving into the world of fermentation and making this amazing fermented Cashew Cheese.

Fermentation brings a bunch of health benefits. Picture this: little microorganisms doing a happy dance in your cashew mix, creating enzymes and probiotics like it's a party. What does that mean for you and your little one? A happier tummy! These probiotics are like the superheroes of digestion, making sure everything runs smooth and easy.

Cashew cheese is a delicious dairy-free alternative, perfect for those lactose-sensitive or CMPI bubs. Plus, it's a jackpot of plant-based goodness – loads of protein, healthy fats, and a bunch of vitamins and minerals your body will thank you for.

Remember, cashews are a top allergen! This can be a great way to introduce cashews and also keep them in regular rotation in the diet.

Fermented Cashew Cheese

• 1 cup cashews
• 2 tsp lemon juice
• 1 tsp sauerkraut brine
• 1/2 tsp salt
• 1 garlic clove
• 5 TBSP filtered water

1. Soak the cashews overnight in two cups of water. The following day drain and rinse.

2. Add the soaked cashews to a blender with the lemon juice, sauerkraut brine, garlic, salt and water and blend until smooth. Add a little extra water if necessary.

3. Scoop into a jar and secure with the lid. Leave out on the bench top out of direct sunlight to ferment for roughly two days. It is ready when it tastes fermented and you begin to see bubbles in the jar

4. * Store in the fridge once ready

Able to be frozen: yes

1 meal a day, Snack