RECIPE | Vegan cashew 'cream cheese'

Makes: About 1 cup

Difficulty: Easy

Ingredients:

150g cashew nuts

2 probiotic capsules

Salt to taste

Method:

1. Cover the cashews with warm water and leave to soak overnight in the fridge. Rinse before using.
2. Once the cashews are soft, blend them in a high-powered blender.
3. Open the probiotic capsules and empty the contents into the blended cashews. Pulse to incorporate.
4. Cover the blender with a damp dishtowel and allow to rest at room temperature for about 12 hours - the warmer the room, the quicker the probiotic can multiply.
5. When small bubbles start to appear, blend in salt to taste.
6. Transfer to an airtight container (a glass jar works well) and store in the fridge for up to a week.

ABOUT THE AUTHOR

Sasha Zambetti is executive chef at Kaylee’s Eatery in Bedfordview, Joburg, which specialises in vegetarian/vegan food. She has worked in culinary fields from bush catering to fine dining, run her own cookery school and hosted a TV show.