Ingredients:
2 cups dry raw cashews (plus water for soaking)
1 1/2 cups water divided
5 vegan probiotic capsules (I use Solgar Brand)
1 1/2 tsp coarse kosher salt divided
1 (15 oz) can hearts of palm rinsed and drained
1/2 tsp vegan lactic acid
1/4 tsp black pepper
2 Tblsp dried dill weed
Instructions:
Soak your cashews for at least 4 hours. Drain the cashews and add to a high speed blender. Add in 1 cup of the water and blend until smooth. Place blended cashews in a bowl and add the contents of the 5 probiotic capsules and 1 tsp of salt. Cover and let sit in a warm place for 2 to 3 days. If it is very hot out it may only take 1 day. Taste daily. When it stops tasting like blended nuts and starts tasting like tangy cheese it is ready.
Add the cultivated cashew mixture to a high speed blender with remaining 1/2 cup water, all of the hearts of palm, lactic acid, remaining 1/2 tsp course kosher salt and the pepper. Blend until smooth. Remove to a bowl and stir in dill weed. You can blend in the dill weed if you wish. Refrigerate to let the flavors meld together.
Enjoy!!!