- 250 ml water
- 110 g cashew nuts
- 0.5 tsp salt
- 170 ml rejuvelac
Makes about 500 ml
- Mix the water and the cashew nuts with the salt in a powerful mixer.
- Stir the rejuvelac into the liquid. Pour the liquid into a jar or a bottle with a wide neck and close the opening with a muslin cloth secured with a rubber band.
- In the summer the buttermilk will ferment in about 24 hours. It will take longer when the temperature is cooler. The longer it ferments, the stronger the taste will be.
- This cashew buttermilk can be kept in the refrigerator for two to three days. Stir carefully before using.
More from Homemade Vegan Cheese Yoghurt and Milk:
Reprinted with permission from Homemade Vegan Cheese, Yoghurt and Milk by Yvonne Hölzl-Singh and published by Grub Street, 2018.