Warning: Invalid argument supplied for foreach() in /homepages/42/d658531424/htdocs/clickandbuilds/kombutxa/wp-content/plugins/jetpack/modules/carousel/jetpack-carousel.php on line 738
Warning: Invalid argument supplied for foreach() in /homepages/42/d658531424/htdocs/clickandbuilds/kombutxa/wp-content/plugins/jetpack/modules/carousel/jetpack-carousel.php on line 738
Fermented Basil Cheese with Kombucha
Ingredients
1 cup Kombucha Green
1 cup unskind raw almonds, hydrated all night
1 cup cashew nuts also hydrated
20 g fresh basil leaves
½ lemon juice
½ slice a large garlic or a small garlic
1 dessert spoon of sea salt
Preparation
Remove the water from soaking, rinse and reserve. Beat the nuts with the Kombucha and the rest of the ingredients except the basil until you get a fine texture and creaminess. Add the fresh basil leaves and whisk a little to make small pieces. Reserve in a covered bowl and leave to ferment 24-48 hours inside a cupboard. Is keeps very well in a glass jar and in the fridge. The more days that pass, the more fermentation is generated.
Cristina Manyer