A simple and creamy preparation, to spread or to use as a base for other recipes, alone or with the addition of herbs and sprouted seeds. A recipe from the book The magic of fermented foods.
Ingredients
- 100 g cashew nuts (or almonds, sunflower seeds, etc.)
- 60 mL of water
- 2 tbsp. to s. kefir (natural ferment)
- 1 pinch of salt
- 1 tbsp. to c. malted yeast
- ½ tsp. to c. lemon juice
Preparation
Soaking and mixing : rinse the cashews and mix them with water and kefir until you obtain a smooth cream. Adjust the texture with 1 to 2 tbsp. to s. water if necessary.
Draining : pour the cream into cheesecloth placed in a strainer. Close the fabric and place a weight on it to encourage drainage.
Fermentation : leave to ferment at room temperature for 24 hours. Check that the preparation gives off a pleasant and slightly tangy smell.
Seasoning and refining : open the cheesecloth and pour the cream into a salad bowl. Add the salt, malted yeast and lemon. Mix everything well. Pour the mixture into a circle or rectangle shaped cookie cutter. Tamp lightly. Leave to rest in the refrigerator for 24 hours.
Finishing : unmold and store in an airtight container in a cool place.
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Historical
- on 02/06/2026
