Raw Sour Cream Cheese**
This cheese is easy to make and also makes a wonderful spreadIngredients
- 1 cup soaked raw cashews
- 1/3 tsp salt
Method
Pour out the water from the cashews and place them in a blender. Make this into a smooth paste adding a little water. Now leave this to ferment in a glass or plastic container for 24 – 72 hours until it begins to smell sour. Add salt. Mix well and serve. Refrigerate to store. This can keep for 10 days or more. Ideal for making cheesy sauces, dips and spreads, or even just directly on bread. It can even be used on baked dishes and will brown slightly when baked.
Serves 4 – 6
