CREAM CHEESE

Preparation time: 6-9 days

Difficulty: medium


Step 1

Ingredients for quinoa rejuvelac:

1/2 cup white quinoa and enough water to cover the quinoa

Add quinoa to a glass canning jar, add water and leave overnight at room temperature.


Next day, drain and rinse quinoa well, add it back to a jar and leave it in long enough for the grains to sprout. Wash and rinse a few times a day. Quinoa only needs a day or two to sprout.



Step 2

Once the quinoa has sprouted, wash it and add it back to a jar, fill it with 3 cups of water and let it sit at room temperature until the water gets cloudy and the smell is slightly sour. The smell has to be, despite being sour, a pleasant smell.


Step 3

Drain the water, save it and put it in the fridge. You can keep it in the fridge for up to a month.


Step 4

Soak 2 cups of cashews overnight. Wash them well. Then add 3/4 cup of rejuvelac to a blender, add cashews and 3/4 teaspoon of Himalayan salt. Blend until you get a smooth mixture. If it gets difficult to blend, add more rejuvelac. Add the cream into a glass bowl for storage, cover with lid and let it ferment at room temperature for another 8 - 12 hours. The longer you let it stay, the stronger the taste of the cream cheese.


Step 5

Next day, flush the lid with water, as condensation droplets will accumulate, wipe well, close the bowl again and leave it in the fridge for a few hours.



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