Semi-dried Tomato and Basil Cashew Cream Cheese

semi dired tomato and basil cashew cream cheese

Cultured cashew cream cheese is one of my favourite things to have in the fridge. The store bought ones can get pricey so I prefer to make my own, it’s super easy. I use it as a dip with crackers and veggies, dollop it on pizzas, veggies or just about anything. I love playing around with different flavour combinations and this is my latest.

This cream cheese has been fermented which means it will last longer, is easier to digest and is filled with good for your guts probiotics.

To make it fermented I fermented the cashews first, but if you need skip that part to speed up the process you can use regular cashews - I recommend soaking them for a few hours first to soften them up to make it easier to blend.