ORGANIC BEETROOT CASHEW CHEESE
The Beetroot Cashew Cheese is spiced with cumin seeds, giving it a delicious Moroccan flavour.
Plant based, probiotic, beetroot, cumin and 'feta cheese' dip. Fermented cashews are used instead of milk to make these delicious, probiotic, plant based, cashew 'cream cheese' dips. Stir into pasta, mix into salads, dip or spread.
INGREDIENTS: Cashews*, filtered water, apple*, beetroot*, onion*, ginger*, sea salt, cumin* & culture. *Denotes organic ingredient
Instead of fermenting milk to make cream cheese, KK ferments cashews using the same traditional fermentation process.
This means their range of probiotic, wholefood Cashew ‘Cheese” dips/spreads taste like real dairy cheese without using any flavours, colours, thickeners, starch, preservatives or gums.
Fermentation creates lactic acid (and lots of probiotics), so the dips are naturally acidic and will keep for months in the fridge even after opening.
USE:
- Use as a dairy free spread on anything in place of butter/margarine/cream cheese/mustard
- Spread on toast or sushi and top with sliced Avocado
- Serve as a dip with veggie sticks, bread, crackers or chips
- Dollop on top of pizza with roast mushrooms and roquette
- Spread on wraps or kebabs instead of yoghurt
- Stir through fresh cooked pasta for a creamy sauce
- Dilute with a tiny amount of water to use as a salad dressing
- Keep refrigerated.
