200 g whole almonds
300 g whole cashews
15 g salt
550 g water
Blend all ingredients together in a strong blender until smooth. Transfer to a bowl, cover with a towel and leave out to sit. Mix it 2 times a day for 2-4 days. Then store in jars, or tupperware and refrigerate.
- Generally, when working with fermentation, you need to add “mother bacteria”, or a tablespoon of lactically fermented product to jumpstart the fermentation process. You can get this from a previous batch of cashew and almond cheese. If that’s not available to you……
