Fermented Raw Cashew Dip
A great cheese alternative for vegans and those needing to avoid dairy. Extremely healthy and tasty, this cashew dip can be served with veggies, crackers, spread on sandwiches or wraps.
Ingredients
  • 2cups soaked raw cashews
  • 1/2 – 3/4cups water kefiralternatively you can use brine from fermented veggies, milk kefir or water
  • 1/4 cup freshly chopped herbsI used basil, thyme, rosemary, oregano and sage
  • 1/2tsp Himalayan sea salt
  • fresh pepperto taste
  • 1/2tsp garlic powder
  • 1 garlic scapesa garlic clove can be substituted (or omitted)
Instructions
  1. Soak your cashews in fresh spring water overnight (minimum 8 hours). Ensure they are well covered because they will expand a bit while soaking.
  2. In a high powered blender or food processor, blend the cashews until they are very small pieces. If you are using a garlic clove or scape you will want to add it in at this point, ensuring it gets well blended with the cashews.
  3. Starting with 1/4 cup of water kefir (or alternatives) and blend until smooth. Add more water kefir as you prefer it – depending on the consistency or texture you desire.
  4. Chop your herbs finely and add them, along with your salt and garlic powder to the food processor. I used equal portions or the five herbs I harvested (basil, thyme, oregano, rosemary and sage). Choose herbs you have access to or love. Use one tbsp if you are substituting dried herbs.
  5. Gently pulse the herbs until they are well blended with the cashew mix.
  6. If you want a harder “cheese” you can strain out the liquid using cheesecloth. But note this will remove the water kefir (which is the fermented part of this recipe).
  7. Store in the fridge and eat within a month.