Soaked cashews pureed in blender
Basket lined with cheese cloth and propped up to drain and ferment
Covered to sit out on the counter for 2 days
Yellow discoloration started to appear on day 2 which looked like some whey that did not drain out was starting to dry as the room temperature was getting warmer.
I scrapped off the top layer and enjoyed some AMAZING and creamy cashew cheese.
My favorite was serving the cashew cream cheese on artisan crackers with homemade apple thyme jelly and apple slices.
*All images and content are the rights of Candice Brunlinger to meet the requirements of Summer Bock's Fermentationist Certification Program. Some of the recipes are from Summer Bock while others are influenced by her, various fermenting cookbooks or Candice's herbal and culinary background.