Fermented Cashew Nut Cream

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 <quantity>1¾<unit>cups</unit></quantity> of raw cashew nuts to a bowl and cover with water. Let them soak for 8h to hydrate

Strain the nuts and discard the water

Transfer them to a blender and add <quantity>½<unit>tbsp</unit></quantity> of salt

Add the juice of <quantity>1</quantity> lime

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

Transfer to a recipient with lid

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

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

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

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