GAPS Fermented Nut Butter

Ingredients

• 1 cup cashews (soaked and activated)

• 1/2 tsp salt

• 2 - 3 tbsp whey

Method

• Put cashews in blender, add salt, blend briefly.

• Add whey a little at a time and blend. You may need to add more whey to achieve your desired consistency.

• Transfer to an air tight jar and leave at room temperature for 1 to 2 days to ferment.

• Transfer to the refrigerator. You might need to let warm up to room temperature before using.

• 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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