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.



Fermented Mustard

fermented mustard

Mustard is a super simple condiment to whip up. This fermented version takes one day to ferment and will last in the fridge for a couple of months. This mustard is stronger than your standard variety so a little bit really does go a long way. You can use it in salad dressings, sauces or straight up as a spread. 

Lacto-Fermented Mango and Ginger Chutney

mango and ginger chutney

This isn't your average chutney. Traditional chutneys are preserved with lots of sugar and vinegar. This one has no added sugar and is preserved by lacto-fermentation. This means it's full of healthy bacteria that are good for your gut. The down side is it won't keep for as long as your standard chutneys and will continue to ferment in the jar changing flavour as it goes. For this reason it is best consumed in 1-2 weeks. After that it will start to turn slightly alcoholic from the fermentation of fruit (it is still ok to eat but best hide it from the kids!).

This makes a delicious accompaniment to both sweet and savoury dishes. We use it more as a sweet topping and dollop it on porridge, pancakes and muffins. Experiment and see how you like it.  

Cultured Cashew Cream Cheese

This cashew cheese is a great dairy free alternative to sour cream. It's smooth, creamy and slightly tangy from the fermentation. We've been drizzling it on everything from sweet potato chips to nachos. 

We used our Pickled Pepper brine to culture it but if you don't have a batch of these handy you can use sauerkraut juice, whey or the insides of 2 probiotic tablets. The pepper brine gives it a really nice flavour so if you are using something else try adding in some fresh herbs for extra flavour.