Instead of fermenting milk to make cream cheese, we ferment cashews using the same traditional fermentation process.
This means our 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.
Our Beetroot Cashew Cheese is spiced with cumin seeds, giving it a delicious Moroccan flavour.
 
INGREDIENTS: Cashews*, filtered water, apple*, beetroot*, onion*, ginger*, sea salt, cumin* & culture. *Denotes organic ingredient.