Fermented Cashew Spread

Name: Fermented Cashew Spread
Cuisine: British
Ingredients: 2 Cups or 400ml by volume of cashews; De-chlorinated water to cover; 1-2 tbsp unpasteurized miso paste; 3-6 tbsp nutritional yeast; 1 tsp non-iodized salt; 1-2 tbsp the last batch of cashew spread (optional)

jesseclark @jesseclark

Bristol, U.K.

This simple fermented spread is my go-to vegan alternative to cream cheese and butter for spreading on toast. It can also serve as a basis for cream sauces for pasta or be further thickened with refined coconut oil, xanthan gum, tapioca starch, and carrageenan to make a thick cheese sauce or even a sliceable and meltable dairy cheese alternative.

jesseclark @jesseclark

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Ingredients

2 Cupsor 400ml by volume of cashews
De-chlorinated water to cover
1-2 tbspunpasteurized miso paste
3-6 tbspnutritional yeast
1 tspnon-iodized salt
1-2 tbspthe last batch of cashew spread (optional)

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Steps

1

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.
2

Allow cashews to soak overnight.
3

After soaking the water level should be right about at the top of the now hydrated cashews.
4

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.
5

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.
6

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.