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
Strain the nuts and discard the water
Transfer them to a blender and add ½ tbsp of salt
Add the juice of 1 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.
Yield 2½ cups
Cashew Nut Cream
Raw Cashew Nut
1¾ cups
Lime
1
Salt
½ tbsp
Water
as needed
Equipment
Blender