Brazil Nut Cheddar Cream Cheeze

makes 500 g (1 lb 2 oz/2 cups)

This spreadable cream cheeze is great on raw crackers and served alongside any salad. As with the sour cream, you don’t have to ferment the mixture if you don’t have time, but then you miss out on all the awesome healthy bacteria for your belly.

155 g (5½ oz/1 cup) activated Brazil nuts

155 g (5½ oz/1 cup) activated cashew nuts

1 teaspoon probiotic powder

3 garlic cloves, peeled

½ red or yellow capsicum (pepper), seeded and chopped

juice of ½ lemon

3 tablespoons apple cider vinegar

3 tablespoons nutritional yeast

Himalayan pink salt or Celtic sea salt, to taste

3 tablespoons filtered alkaline water

• Blend the Brazil nuts, cashews, probiotic powder and water in a high-speed blender until smooth.
• Transfer to a glass jar, cover with muslin (cheesecloth) and secure with a rubber band. Leave to ferment in a warm place for 24 hours.
• Once fermented, place back into the blender jug, along with the remaining ingredients. Blend on high speed until well combined, adding small amounts of extra water at a time if the mixture is too thick, until the desired consistency is reached.
• Pour into a clean, airtight glass jar and seal the lid.
• The cheeze will keep in the fridge for 7 days, and will continue to ferment slowly.