Cashew Cream Cheese with garlic and herbs
2 cups cashews (soak for 1-2 hours first)
1 cup water
2-3 sprigs of fresh thyme or rosemary or ½ bunch minced dill
2 cloves garlic (minced)
Sea salt to taste
*Can add powder from 2 probiotic capsules
Combine and blend in high speed blender until smooth- cashews, water, probiotics
Transfer to a bowl and cover with cheesecloth. Let it sit for around 10 hours in a warm area for fermentation. Next, add herb, garlic and salt. Refrigerate for up to 2 weeks.
For Sweet Cashew Cream Cheese– eliminate the herbs and garlic and add 4-6 tbsp raw organic agave nectar or maple syrup (or a couple of pitted Medjool dates) and ½ tsp pure vanilla extract.
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