Instead of fermenting milk to make cream cheese, we ferment cashews using the same traditional fermentation process.
This means our range of probiotic, wholefood Cashew ‘Cheese” dips/spreads taste like real dairy cheese without using any flavours, colours, thickeners, starch, preservatives or gums.
Fermentation creates lactic acid (and lots of probiotics), so the dips are naturally acidic and will keep for months in the fridge even after opening.
Our Beetroot Cashew Cheese is spiced with cumin seeds, giving it a delicious Moroccan flavour.
INGREDIENTS: Cashews*, filtered water, apple*, beetroot*, onion*, ginger*, sea salt, cumin* & culture. *Denotes organic ingredient.
PROBIOTICS Probiotic strains and quantity vary from batch to batch. Probiotics may cause gas in the jar. REFER NOTE ON LID BEFORE OPENING. See images and FAQ 2.
Serving suggestions:
- Use as a dairy free spread on anything in place of butter/margarine/cream cheese/mustard
- Spread on toast or sushi and top with sliced Avocado
- Serve as a dip with veggie sticks, bread, crackers or chips
- Dollop on top of pizza with roast mushrooms and roquette
- Spread on kebabs instead of yoghurt
- Stir through fresh cooked pasta for a creamy sauce
- Dilute with a tiny amount of water to use as a salad dressing
While kefir is great to consume on its own daily, cooking and preparing food with kefir is also versatile and easy. Just store it upright in the fridge so the fat cap stays in place. Because it is acidic it can be used in recipes where cultured buttermilk is called for. The lactic acid activates baking soda, making for fluffy pancakes. It is perfect blended with ice and fruit – and perhaps a little honey – to make a delicious smoothie. Because it has a subtle savoury flavour it actually makes superb dressings: fold through some olive oil, salt and a little garlic and used to dress a salad or pour over BBQ lamb.