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Before you jump to Fermented Cashew Spread recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Becoming A Healthy Eater
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The ingredients needed to cook Fermented Cashew Spread:
- Take 2 Cups or 400ml by volume of cashews
- Use De-chlorinated water to cover
- Prepare 1-2 tbsp unpasteurized miso paste
- Provide 3-6 tbsp nutritional yeast
- Provide 1 tsp non-iodized salt
- Provide 1-2 tbsp the last batch of cashew spread (optional)
Steps to make Fermented Cashew Spread:
- 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.
- Allow cashews to soak overnight.
- After soaking the water level should be right about at the top of the now hydrated cashews.
- 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.
- 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.
- 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.
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