BEETROOT CASHEW CHEESE
WHAT YOU’LL NEED
2 cups Organic Cashews
1 cup of Kultured Wellness Coconut Yoghurt or Kefir
Salt and Pepper to taste
1 - 2 cloves garlic
Juice of 1-2 lemons
2-3 Tbsp of cold pressed olive oil or Brain Octane Oil
1 Large Beetroot (chopped, cooked and cooled)
WHAT TO DO
Soak the cashew in either Kefir or Yoghurt and filtered water for 24 hours. Strain the cashews, but don’t throw liquid away.
Add soaked cashews and the rest of the ingredients to a Blender or Thermomix and little of the Liquid and blend. Keep adding more liquid till you get the consistency you are after.
Scrap down the sides of the blender and make sure the mixture is combined and creamy.
Taste and adjust if needed. Place into a clean jar and close the lid. You can place in the fridge straight away or ferment on the bench for a little longer if you prefer.
*Daily tolerance of cultures will be dependent on individual tolerance.
