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Fermented Cashew Spread
Fermented Cashew Spread

Before you jump to Fermented Cashew Spread recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

Opting to eat healthily has many benefits and is becoming a more popular way of life. There are many illnesses related to a poor diet and there is a cost to the overall economy as individuals suffer from health problems such as heart disease and hypertension. Although we’re constantly being encouraged to adopt healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not beneficial for us. Most likely, a lot of people believe that it takes a great deal of work to eat healthily and that they will have to drastically change their way of life. It is possible, though, to make some minor changes that can start to make a difference to our everyday eating habits.

One way to approach this to start seeing some results is to realize that you do not need to change everything right away or that you have to altogether get rid of certain foods from your diet. It’s not a bad idea if you desire to make considerable changes, but the most vital thing is to step by step switch to making healthier eating choices. Soon enough, you will discover that you actually prefer to consume healthy foods after you have eaten that way for some time. Slowly, your eating habits will change and your new eating habits will completely replace the way you ate before.

To sum up, it is not hard to begin to make healthy eating a part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to fermented cashew spread recipe. You can cook fermented cashew spread using 6 ingredients and 6 steps. Here is how you do that.

The ingredients needed to cook Fermented Cashew Spread:
  1. Take 2 Cups or 400ml by volume of cashews
  2. Take De-chlorinated water to cover
  3. Use 1-2 tbsp unpasteurized miso paste
  4. Provide 3-6 tbsp nutritional yeast
  5. Prepare 1 tsp non-iodized salt
  6. Take 1-2 tbsp the last batch of cashew spread (optional)
Steps to make Fermented Cashew Spread:
  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.

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