1 cup raw cashews
3-4 TBS Rejuvelac (made several days ahead -- recipe below)
2 cloves extremely finely pressed garlic
2 TBS Chickpea miso
1 TBS Eden Mirin
1 TBS lemon juice
¼ cup very finely chopped fresh basil
2 tsp onion powder
1 tsp marjoram leaf
½ tsp thyme
¼ tsp rosemary powder
- Place the cashews into a bowl and cover with water. Swish them around and drain through a strainer. Repeat this a few times. Cover the cashews with filtered water and place a cloth napkin over the bowl. Set it on a counter out of the way for 12-15 hours.
- Drain the soaked cashews through a strainer and place them into blender. Add just enough rejuvelac to allow you to blend them into a smooth mixture. (About 3 TBS) The less rejuvelac you use, the firmer your final product will be – but depending upon your blender, you might need to use more. Stop occasionally to scrape down the sides with spoon, then blend some more until it is absolutely creamy and smooth.
- Place the cashew mixture into a small shallow bowl and cover with a cloth napkin and allow mixture to ferment on the counter or in a slightly warm place (will speed it up) until it develops a slightly tart flavor. (at least 48 hours at a room temp of 70 degrees F.)
- When the mixture is tart enough, stir in all the remaining ingredients and store product uncovered in a refrigerator drawer. (Uncovered so it will continue to dry out and firm up) Stir it every day -- until you have eaten it all.
To make Rejuvelac:
Place ½ cup of quinoa into a quart jar, fill the jar with water and swish around and drain through a strainer. Do this a few times, then add about a cup of water to the quinoa and allow it sit on the counter a few hours, then drain it and allow it sit moist in the jar about for a day or two until it grows little tails, rinsing it every 6-10 hours until the tails are about 1/3 of an inch long. Rinse it one more time, then fill the jar all the way up with purified water and allow it to sit on the counter with a cloth over the top for about 3-4 days – until it develops a slightly tart flavor and has a whitish film on the top of the water. Pour through a strainer to remove (and discard) the quinoa and store the rejuvelac in the fridge. It will be good for at least 4-6 weeks.