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Fermented Cashew Nut Cream
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Carolina Dini

Carolina Dini

Fermented Cashew Nut Cream

1d 8h 20m

A cashew nut cream with extra acidity and a depth of flavor reminiscent of maturated cheeses. This recipe is perfect to spread on a toast, use as a dip or replace cream in different dishes.

You can replace the lime with any kind of lemon of your choice.

Once ready, you can keep it in the refrigerator for up to 5 days.

  • Add 1¾ cups of raw cashew nuts to a bowl and cover with water. Let them soak for 8h to hydrate

    Step 0
  • Strain the nuts and discard the water

    Step 1
  • Transfer them to a blender and add ½ tbsp of salt

    Step 2
  • Add the juice of 1 lime

    Step 3
  • Add enough water just to be able to blend it. Blend on high speed until completely smooth

    Step 4
  • Transfer to a recipient with lid

    Step 5
  • Cover and let it rest at room temperature for 1d, until it becomes airy and with acid flavor notes

    Step 6
  • Plate and serve it. The fermented cashew nut cream is ready

    Step 7
  • Enjoy! Use it as a dip or as base for sauces and recipes that call for cream.

    Step 8

Yield 2½ cups

Cashew Nut Cream

  • Raw Cashew Nut

    Raw Cashew Nut

    1¾ cups
  • Lime

    Lime

    1
  • Salt

    Salt

    ½ tbsp
  • Water

    Water

    as needed

Equipment

  • Blender

    Blender

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