Hey everyone, it is Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, fermented cashew spread. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Fermented Cashew Spread is one of the most well liked of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Fermented Cashew Spread is something which I’ve loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can cook fermented cashew spread using 6 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Fermented Cashew Spread:
- Make ready 2 Cups or 400ml by volume of cashews
- Prepare De-chlorinated water to cover
- Make ready 1-2 tbsp unpasteurized miso paste
- Get 3-6 tbsp nutritional yeast
- Take 1 tsp non-iodized salt
- Get 1-2 tbsp the last batch of cashew spread (optional)
Instructions 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.
So that is going to wrap it up for this exceptional food fermented cashew spread recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
