CASHEW NUT CREAM CHEESE
This tastes like Philadelphia cream cheese and is a tasty dip or spread
• Take a measure of wheatberries. I use about a cup for a 2 litre jar of water, so you may want to make a smaller batch
Soak the wheat over night and in the morning sprout them. When they have the smallest little tail, put them in the jar and fill with filtered water.
Let this sit for a day and shake it at least twice.
This is creating what is called Rejuvelac, a fermented water that can be used as a smoothie base, in recipes or in this case, to make cheese. It is filled with healthy bacteria that is kind and restorative to your digestive system. It smells a bit, but it's a sweet fermented smell, if its off you will know it.
I store it in the fridge to keep it for longer.
• Next, take a cup of Really Raw Cashews and put in a Vitamix or other highspeed blender. Cover the nuts with the Rejuvelac water and a dash of your favourite Salt - blend away until its a smoothy creamy consistency. Makes about 300gms.
Store in the fridge and it will last 7-10 days if you don't eat it all first.