Soak the cashew nuts in water, for anywhere between 2 hours to overnight.
Rinse, then pour the nuts, salt and VitalKal into your mixer.
Start the mixer and gradually add the water. To obtain a good consistency you will need to use a tamper and not add too much water. Start with 100ml (1/2 cup), then gradually add more.
Mix until a smooth paste is obtained.
Pour into a jar and close the lid.
Put the jar in the oven, with the light on, or in a yogurt maker.
Let ferment for between 12 and 24 hours.
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