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Super Easy Way to Cooking Delicious Fermented Cashew Spread

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Fermented Cashew Spread

We hope you got insight from reading it, now let’s go back to fermented cashew spread recipe. To cook fermented cashew spread you need 6 ingredients and 6 steps. Here is how you do it.

Below are the ingridients that are required to serve a yummy Fermented Cashew Spread:

  1. Provide 2 Cups of or 400ml by volume of cashews.
  2. You need of De-chlorinated water to cover.
  3. Provide 1-2 tbsp of unpasteurized miso paste.
  4. Prepare 3-6 tbsp of nutritional yeast.
  5. Use 1 tsp of non-iodized salt.
  6. Provide 1-2 tbsp of the last batch of cashew spread (optional).

Done with the ingridients? Below are the procedures on preparing Fermented Cashew Spread:

  1. Place cashews in a bowl or large measuring cup and add de-chlorinated water to cover by about an inch or 2 cms. Water can be de-chlorinated by filtering, boiling for 20 minutes and allowing to cool, or purchasing distilled water. Chlorine inhibits the bacterial growth that is essential to fermentation..
  2. Allow cashews to soak overnight..
  3. After soaking the water level should be right about at the top of the now hydrated cashews..
  4. Add miso, yeast, salt, and optional amount of the previous batch of spread to the cashews and blend until smooth. The miso and cashew spread both serve not only to impart flavor but to provide a starter culture of beneficial bacteria for fermentation. Experiment with using light or dark miso and varying the amount of nutritional yeast to suit your taste..
  5. Transfer to a (preferably) clear glass container and allow to ferment until air bubbles are visible in the mixture. This could take as little as 6-8 hours in warmer temperatures or up to a couple of days in colder temps. I usually find that overnight is good enough in the summer but in the winter I have let it go for 48 hours especially if I didn't have any of a previous batch to add to give the process a head start..
  6. Once fermented, transfer to the fridge and use as desired. Fermentation will continue under refrigeration but at a much slower pace. Provided it doesn't get eaten right away you may notice the flavor continue to develop as it matures..

Cashews are soooo much better for a chocolate spread. Like why did anybody ever think a hazelnut spread is a good idea?!? The greatest of all hostess gifts: A healthy Cashew Chocolate Spread. There are spreads that are all tofu, or all nut based, but we decided to use a mix of tofu and nuts to boost the protein, texture, and flavour We tried it with cashews and almonds and loved it both ways. Date sweetened cashew frosting is delicious and full of protein!

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