GAPS Fermented Nut Butter
Ingredients
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1 cup cashews (soaked and activated)
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1/2 tsp salt
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2 - 3 tbsp whey
Method
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Put cashews in blender, add salt, blend briefly.
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Add whey a little at a time and blend. You may need to add more whey to achieve your desired consistency.
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Transfer to an air tight jar and leave at room temperature for 1 to 2 days to ferment.
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Transfer to the refrigerator. You might need to let warm up to room temperature before using.
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Note: you can use the exact same recipe to make macadamia or almond butter, just replace the cashews with other chosen nuts.
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