Savory Cashew Cheese

I've been toying with nut cheese for a while, not with much success. Too many steps, and I'm too distracted! But this one is a success, thanks to a brilliant shortcut using probiotics to start the fermentation. It's yummy! Trust me ... try it!

Based on Chad Sarno's recipe. He has some good ideas on plating it.

2 cups raw cashews

1/2 tsp powdered probiotics

1/2 tsp onion powder

pinch nutmeg

1 tsp sea salt

Soak cashews in filtered water overnight (12-14 hours). Drain and rinse. In high-speed blender, mix cashews and probiotics. Add water by the tablespoon until it reaches good blending consistency. Put in glass bowl (lightly covered) and leave out overnight to culture.

Mix in rest of ingredients and chill until set.

This cheese can be used as the base for many dips, including a cashew mayonnaise.