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……