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Friday, April 18, 2014

Oat Rejuvelac and Cashew Cream Cheese

Oat Groat Rejuvelac

1 cup Whole Oat Groats, Buckwheat, Quinoa or other grain
6 cups of Spring or filtered water

Soak grains in enough water to cover and soak overnight in a glass jar with a cheesecloth over the mouth of the jar.  Drain the grains and put in 6 cups of water for 1-3 days either in 2 jars or three, divide grains equally between containers and add water.

Drain the rejuvelac with a metal strainer and refrigerate for 1-2 weeks, it should be pungent 


Cashew Cream Cheese


2 cups raw cashew, soaked in rejuvelac for 5-8 hours, just enough to cover the cashews

Blend in a high speed blender until smooth. Add some Himalayan Sea Salt to taste, blend once again.
Put in a glass jar with lid and store in the refrigerator 


I use this on crackers, celery, or anything you would use cream cheese on.  I also use it as a base for cheese sauce I put on top of dishes. This is simple, add cashew cheese with nutritional yeast and lemon juice and some red pepper, fresh or dried.

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