Cultured Cashew Cream Cheese

Ingredients

• 2 cups raw cashews
• 0.5 teaspoons sea salt
• 1 tablespoon nutritional yeast
• 1 tablespoon apple cider vinegar
• 3 tablespoons yogurt
• 0.25 cups water , or as needed

Instructions

1. 1

   Place cashews in a bowl with enough cold water to cover, and soak cashews overnight or up to 24 hours.

2. 2

   Drain, and add nuts to a blender, along with sea salt, nutritional yeast, vinegar, cashew yogurt, and water. Blend on high until very smooth.

3. 3

   Transfer into a sterilized glass container (See Note), and let ferment in a warm spot for 8 to 24 hours, or until the mixture is as tangy and fermented as you want.

4. 4

   This can be done at room temperature, which will take longer, or wrapped in a heating pad set on low (about 90 degrees F (32 degrees C)), which will speed up the process.

5. 5

   Check, stir, and taste mixture a few times during the process to monitor its progress.

6. 6

   Once the mixture has fermented as long as you want, season with salt to taste. At this point, additional flavoring can be added such as garlic, herbs, or spices.

7. 7

   Chill before serving, at least 1 hour. For best results, refrigerate for 24 to 48 hours to let the flavors develop even more.