cashew cream

Zucchini Noodles with Vegan Lemon Cream Sauce

Vegan Fried Eggplant Casserole

Chrissy Makes Vegan Meatballs | From the Home Kitchen | Bon Appétit

54K views · 91 reactions | Fermenting Is Actually So Easy | @amytasty learns how to ferment at @madeinhackney | By Tasty | We went to Community Cookery School made in Hackney to learn how to ferment. Well, basically anything. It sounds like a complicated science but it's actually so easy. Fermented foods are a great way of preserving and a high in probiotic bacteria which is important to have a healthy gut. There are a few ways to do it but here's a very easy one. Use 1. 5% salt per liter of water. So 15 grams of salt to one liter of water. Make sure that the brine covers all the vegetables. Put a small dish at the top of the jar to make everything is submerged. Leave the jar for up to two weeks out on the kitchen side and burp it once a day. After 2 weeks, your ferment will be ready so pop it in the fridge and add to salads or eat on its own. We also learned how to make fermented cashew cheese, kimchi, chocolate cashew tarts, Kombucha, kefir water, and so many other fermented foods. Let me know in the comments if you'd like to see how they're made and check out Made in Hackney for other cooking courses.

How to Make Cashew Cream (Vegan Dairy Substitute)

How To Make Dairy-Free Homemade Cashew Cream

Creamy Vegan Mushroom Pasta

Cashew 'Ricotta' Cheese (Vegan + Easy) - The Simple Veganista

How to Make Cashew Cream - Love and Lemons

Fermented Cashew Cream Cheese - Occasionally Eggs

Sri Lankan Cashew Curry

Creamy Cashew Udon With Crispy Mushrooms