Makes one cup | Prep time Eight hours to soak the cashews, plus two days to ferment | Cook time 45 minutes
- 1 cup raw cashews
- 8 peeled garlic cloves
- 1/2 tbs. extra-virgin olive oil
- 1 tsp. unpasteurized, active apple-cider vinegar
- 1 tsp. lemon juice
- 1/2 tsp. sea salt
- Raw veggies, such as carrot or jicama sticks, sliced peppers, or green beans for dipping
- Soak cashews overnight in the refrigerator.
- Place garlic cloves on a square of aluminum foil and drizzle with the extra-virgin olive oil, then crimp the foil to make a small, sealed package. Roast at 400 degrees F for about 30 minutes. Let cool, mash, and refrigerate.
- Drain and rinse the cashews, then place them in a food processor or blender and purée, adding up to 1/2 cup water a little at a time as needed to make a smooth paste.
- Blend in apple-cider vinegar, then transfer to a large canning jar. Cover the jar with a kitchen towel and secure it with a rubber band. Let the purée stand at room temperature for two days until slightly bubbly.
- Stir in the mashed garlic cloves, lemon juice, and sea salt. Serve in a small bowl with veggies for dipping.