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Rawsome Creations: Tools for Chefs in Living & Raw Foods Kitchens
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Rawsome Creations More than a NUT MILK BAG is perfect for for juicing, sprouting & making nut milks.

Cashew Cheese (not fermented)

Yield: 2 1/2 cups

strawberries Ingredients

  • 2 1/2 cups cashews (soaked 2-4 hours), rinsed and drained
  • 3/4 cup water

carrot Directions

In an high-speed blender (Vitamix or similar), add cashews and water. Blend until smooth.

Place in a quart size jar and seal with a lid and store in the refrigerator until ready to use. Cashew Cheese will keep for approximately 1 week in the refrigerator.


Cashew Cheese (fermented)

Yield: 2 1/2 cups

strawberries Ingredients

  • 2 1/2 cups cashews (soaked 2-4 hours), rinsed and drained
  • 3/4 cup water
  • 1/8 teaspoon Ejuva or equivalent pro-biotic powder

carrot Directions

In an high-speed blender (Vitamix or similar), add cashews and water. Blend until completely smooth. Then add the pro-biotic powder and pulse in just to mix through.

Place in a quart size jar and seal with a lid. Ferment 8 hours in a warm place or until the mixture reaches desired tartness.

Store in the refrigerator in glass jar until ready to use.

© Brenda Hinton 2010 / BH
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Rawsome Creations: Tools for Chefs in Living & Raw Foods Kitchens
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website by Sienna M Potts: Siennese.com
last updated 13 October 2016 :: noon Caspar (Pacific) time
this page printed with 100% recycled Electrons

unless otherwise noted
all website content copyright © 2017 Brenda Hinton
fruit & veggie illustrations copyright © 2017 Ellie DeSilva
all rights reserved, thank you