Gluten-free, Dairy-free, Paleo, Vegetarian, Whole30

Garlic and Black Pepper Cultured Cashew Spread

During the holidays, I’m in charge of making charcuterie boards for entertaining. I like to always include this creamy cheese alternative for those who do not eat dairy. Adding probiotic cultures to cashew puree and letting it culture overnight gives it a zesty flavor and fluffy smooth texture. It’s perfect for spreading on crackers, pairing with cured meats, or vegetable dipping.

Makes 1 cup

• 1 cup raw cashews, soaked overnight in room temperature water
• 2 probiotic capsules (at least 15 billion CFU in each)
• ⅓ cup water, plus more as needed
• 1 teaspoon fresh lemon juice
• 2 garlic cloves, minced
• ½ teaspoon salt
• 1 teaspoon black pepper

Drain the cashews, rinse with cold water, and transfer to a high-powered blender or food processor. Twist open the probiotic capsules and empty the powder into the food processor. Discard the capsules. Add the water and blend on high, scraping down the sides as needed, until the cashews are a smooth consistency, adding more water if needed.

Transfer to a glass container. Cover with cheesecloth and secure with a rubber band. Allow the mixture to sit in a warm area away from direct sunlight for 24 hours to activate the cultures and develop a tangy taste.

Using a wooden spoon or rubber spatula, stir in the lemon juice, garlic, salt, and pepper. Chill in the refrigerator for 2 to 3 hours before using. To store, refrigerate for up to 5 days.