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Fermenting cashews with bacteria like rejuvelac and mesophilic cultures can create a sour and tasty cream but still quite muted when compared to the dairy alternative, because of the lack of butterfat and other flavour components.
We at Cashewbert created a mix of starter cultures that can bring the flavour to a next level, our Wowgurt Starter Mix.
Simply fermenting the cashews with our starter mix at room temperature is enough to create a delicious cream that can be used in many different recipes, as an alternative to yogurt or sour cream.
For a basic Wowgurt recipe you need as follows.
250g Cashews, dry
375g boiling water
1/16 tsp Wowgurt starter mix (one measuring spoon)
Add the cashews to a bowl and pour over the boiling water. Let it pasteurise while it cools down to room temperature, about 30 minutes.
Add the cashews and water mix to a blender and run at high speed until smooth.
Pour the mixture back into the bowl, check if the temperature is below 36ºC or body temperature (you can touch the side of the bowl after few minutes with your hands to check, or use a thermometer).
Sprinkle the cultures and let sit on top for few minutes.
Stir well, cover with a cloth and let it ferment at room temperature for at least 12 hours.
How to use your Wowgurt:
You can replace yogurt or sour cream in your recipes with wowgurt. We have few recipes using it on our blog, like bavarian obatzter, a middle-eastern inspired aubergine dip, or even a sweet caramel sauce.
You can also make a delicious drink by adding some plant milk and berries and blending it into a smoothie.