Probiotic Cashew Fruit Dip
1 x fermenting jar or bottle
Cheesecloth or nut milk bag
Food Processor or High Speed Blender (Vitamix, Thermomix)
1 x small jar to store dip
2 cups raw organic cashews
600mls whey (from yoghurt or kefir)
3 Tbsn Maple Syrup or sweetener of choice
1 tsp Vanilla extract
Soak cashews in whey overnight. Place cheesecloth over the bowl to keep any bugs out.
Add all ingredients into a high speed blender and blend on high for 2 minutes until the texture is smooth and velvety.
Pour the cashew cream into a jar, secure the lid, and leave to ferment on the bench top out of direct sunlight for a further 24-48 hours at room temperature.
Place the cashew fruit dip in the fridge and consume with fresh fruit sticks
This dip also tastes great when you add ½ cup of dried apricots into step 1. The apricots will soak up the whey and will add another flavour dimension to the cashew cream. If you are dairy free this cashew dip can be used as a cheese. In step 2 simply drain the whey from the cashews and then blend them omitting the whey. Leave out the sweeteners (syrup and vanilla) and instead play around with more savoury flavours (herbs, lemon, olives etc)