Simple Way to Prepare Fermented Cashew Spread

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, fermented cashew spread. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Fermented Cashew Spread is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. They are nice and they look fantastic. Fermented Cashew Spread is something which I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can cook fermented cashew spread using 6 ingredients and 6 steps. Here is how you can achieve it.

Ingredients

The ingredients needed to make Fermented Cashew Spread:

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

Instructions

Instructions to make 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.

So that is going to wrap it up with this special food fermented cashew spread recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

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