Hey everyone, it’s O’Neill, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, fermented cashew spread. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Fermented Cashew Spread is one of the most popular of current viral meals in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Fermented Cashew Spread is something which I have loved my entire life.
To get started with this recipe, we must prepare a few components. You can have fermented cashew spread using 6 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Fermented Cashew Spread:
- Prepare 2 Cups or 400ml by volume of cashews
- Make ready De-chlorinated water to cover
- Take 1-2 tbsp unpasteurized miso paste
- Take 3-6 tbsp nutritional yeast
- Make ready 1 tsp non-iodized salt
- Take 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.
So that’s going to wrap it up with this special food fermented cashew spread recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading, I hope My webpage becomes “the place to be” when it comes to fermented cashew spread cooking. Go on get cooking!
