Ingredients
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1 cup raw cashew nuts
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1/2 cup water
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1 medium -large beetroot, grated (about 1 large beet)
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1 tsp apple cider vinegar
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1/2 tsp salt
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1 tsp dried active culture (mother)
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Optional : 1-2 tbsp fresh herbs such as parsley, basil, or dill (for garnish)
Directions
Sub-Title: An Exotic Twist on Traditional Beetroot Salad – Perfect for Snacking or Meals!
Description: This budget-friendly fermented cashew cheese is not only easy to make but also incredibly nutritious, thanks to its high fiber, protein, and healthy fats content. Made with simple ingredients like soaked cashews, beetroot pulp, apple cider vinegar, and spices, it has a tangy and creamy texture that will leave your taste buds wanting more! Serve it as a dip, spread, or even use it in salads or sandwiches for a delicious and nourishing twist.
Ingredients:
– 1 cup raw cashew nuts
– 1/2 cup water
– 1 medium-large beetroot, grated (about 1 large beet)
– 1 tsp apple cider vinegar
– 1/2 tsp salt
– 1 tsp dried active culture (mother)
– Optional: 1-2 tbsp fresh herbs such as parsley, basil, or dill (for garnish)
Instructions:
Day 1:
1. Soak the cashews in water overnight or at least 8 hours to soften them up. Drain and discard the soaking water.
Day 2:
2. In a blender or food processor, combine the drained cashews, grated beetroot, apple cider vinegar, salt, and dried active culture (mother). Blend until smooth and creamy.
3. Transfer the mixture to a clean glass jar with an airtight lid and give it a good stir. Leave at room temperature out of direct sunlight for 2-3 days or until thickened and slightly tangy. Note: You may need to press down on the mixture occasionally using a fork or spatula while fermenting.
Optional Garnish:
If desired, mix in 1-2 tablespoons of chopped fresh herbs before serving. Store any leftover cashew cheese in the refrigerator for up to two weeks or freeze for longer storage. Enjoy as a dip, spread, or added to salads and wraps!
Difficulty Level: Easy
Serves: 4-6
Nutrition Facts (per serving):
Calories: 130kcal | Carbohydrates: 10g | Protein: 6g | Fiber: 3g | Net carbs: 8g | Fat: 10g | Saturated fat: 1g | Cholesterol: 0mg | Sodium: 105mg | Potassium: 400mg
Total Time Needed: 1 day (including soaking time)
Steps
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1
Done
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Soak the cashews in water overnight or at least 8 hours to soften them up. Drain and discard the soaking water. Day 2: |
|
2
Done
|
In a blender or food processor, combine the drained cashews, grated beetroot, apple cider vinegar, salt, and dried active culture (mother). Blend until smooth and creamy. |
|
3
Done
|
Transfer the mixture to a clean glass jar with an airtight lid and give it a good stir. Leave at room temperature out of direct sunlight for 2-3 days or until thickened and slightly tangy. Note: You may need to press down on the mixture occasionally using a fork or spatula while fermenting. Optional Garnish: Difficulty Level: Easy Serves: 4-6 Nutrition Facts (per serving): Total Time Needed: 1 day (including soaking time) |
