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#SLICEABLE CASHEW CHEESE RECIPE HOW TO#
#SLICEABLE CASHEW CHEESE RECIPE SKIN#

As long as we use a large enough jar that allows room for the ferment to grow.

#SLICEABLE CASHEW CHEESE RECIPE HOW TO#

I used to do this too! After studying how to perfect my ferments I realised that fermenting food is an anaerobic process- meaning it requires no oxygen. Why do you use an airtight jar? I’ve seen other people cover their ferment with a cloth?

STORE in a glass jar, in the fridge for up to 3 months.ġ.

TASTE your cheese to see if you’d like to leave it to ferment for longer.

This will change depending on the time of the year- the ideal temperature is around 24C.

POUR your mixture into a glass or ceramic jar with a lid- if you can, a jar with an airtight lid is best.

BLEND your cashews with remaining salt and sauerkraut brine.

SOAK your cashews in water with salt for 4 hours.

Here are some other great source of bacteria rich foodsīACK TO OUR EASY FERMENTED CASHEW CHEESE. Eliminating as much refined sugar from your diet as possible and including probiotic rich foods help to keep a healthy balance. SOME OTHER WAYS TO LOOK AFTER YOUR GUT HEALTHĭiet and lifestyle play a massive role in effecting our gut micro biome (the ‘good and ‘bad’ bacteria).

#SLICEABLE CASHEW CHEESE RECIPE SKIN#

When the balance is out and is tipped towards the ‘bad’ bacteria we can see a range of symptoms including bloating, constipation, diarrhoea, heart burn, unintentional weight changes, sleep issues, skin irritation, food intolerances, autoimmune conditions and even effects on our mental health. So now we know that fermented foods enhance the ‘good bacteria’, but what do they do? Bacteria in our gut assists with digestion, absorption of nutrients and immune health. Our gut naturally has both ‘good’ and ‘bad’ bacteria, and achieving the right balance between the two can be a tricky task ( a healthy balance is known as equilibrium). This transformation enhances the natural beneficial bacteria (the ‘good’ bacteria, which are not probiotics, but are gut friendly) which helps a range of issues, specifically digestive health. Fermentation is the process in which organisms convert sugars or starch into alcohol or acid. Fermentation was originally used as a method of preservation long before refrigeration, but of course as we know today the benefits of fermentation go well beyond preservation. The science of gut health is a long and complicated one, different for each individual, and most definitely something that deserves a whole post in its self, but why fermented foods benefit our gut health is something I wanted to briefly touch on.įermented foods are not the cool new kid on the block, don’t get me wrong, they are very popular (and with good reason!), but fermentation goes back 1000’s of years (6000 B.C being the earliest record).

Glass or ceramic bowl- I prefer to use a Kilner jar with an airtight lid that can be off gased.

Optional- lemon juice, nutritional yeast and finely chopped fresh herbs to flavour.

Sauerkraut brine (my preferred choice), homemade kombucha (or probiotic capsules), brine of any unpasteurised cultured vegetables (for example kimchi) or apple cider vinegar with the mother (last option).Homemade easy fermented cashew cheese- I know it can sound intimidating to tackle your own fermented foods, and while some are definitely harder then others (I’ve stuffed up my fair share of Kimchi and sauerkraut in my time!) this cashew cheese is so easy to make, you can even skip the fermentation if you’re in a hurry and just want a cashew cream to add to your dish, but if you’ve got the time we’d highly recommend waiting out that extra time for the fermentation (and your gut will be thanking you too!) HERES WHAT YOULL NEED FOR OUR EASY FERMENTED CASHEW CHEESE