Preparation time: 6-9 days
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.
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.
Drain the water, save it and put it in the fridge. You can keep it in the fridge for up to a month.
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.
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.