Cultured Cashew Cream
3 cups raw cashews (soaked 4 hours in water at room temperature)
1 cup water
powder from 1 probiotic capsule
1 tsp salt
Drain the cashews and blend them with the water and probiotic powder in a high speed blender. Add water as needed to blend the cashews into a thick, smooth cream. Seal it in an airtight container and leave it to ferment for 12 to 16 hours (longer if you keep your house below 76 degrees). You will know it is done when you open it and it smells pleasantly sour, a little like goat cheese. After you are satisfied with the fermentation, store the cultured cashew cream in the refrigerator for 2-3 weeks. If it is past its prime, the smell will change from lightly cheesy to lightly yeasty, and then it is time to make some more.