Ingredients
Equipment
Method
- Cover the raw cashews with filtered water, stir in 1 teaspoon mineral salt, and soak for 7 hours.
- Drain and rinse the cashews thoroughly until the runoff is clear.
- Bring 1/4 cup of the measured water just to a boil in the Le Creuset stainless saucepan. Remove from the heat and stir in 1 tablespoon gelatin until no granules remain.
- Put the rinsed cashews, 3 pitted dates, dissolved gelatin mixture, and remaining 1 1/4 cups filtered water into the Ninja BN801 72-ounce pitcher. Blend until completely smooth, stopping the motor before scraping.
- Remove 1 tablespoon of the smooth cashew cream to a small glass bowl. Mix the 1/8 teaspoon live dairy-free starter into that portion thoroughly, then stir it evenly back into the full batch.
- Transfer the cream to the Luvele Pure Plus 2-liter glass container. Set the machine to the temperature required by the chosen live starter and culture for 18 hours.
- When the cream smells clean and tangy and remains thick and uniform, cover and refrigerate promptly. Chill before serving; the texture firms further as it cools.
Notes
GAPS placement: Full GAPS after cashews, dates, gelatin, and the chosen starter are introduced and tolerated.
Starter: Use a live dairy-free yogurt starter with a complete GAPS-compatible ingredient list; follow its required culture temperature.
Timing: Preserve the source 7-hour soak and 18-hour culture.
Yield: About 3 cups.
Starter: Use a live dairy-free yogurt starter with a complete GAPS-compatible ingredient list; follow its required culture temperature.
Timing: Preserve the source 7-hour soak and 18-hour culture.
Yield: About 3 cups.