Soak the cashews overnight in plenty of water.

The next day, drain the nuts and add them to a blender (I used my Vitamix) along with 1/2 tsp salt, the kombucha (or apple cider vinegar) and 100 ml of water. Blend until smooth, but make sure not to overheat it (above 50°C), which could kill the probiotic bacteria. You’ll need to scrape down the sides every now and then (it can take around 10 minutes for it to be completely smooth).

Transfer the mixture to clean weck jars, pressing it down as you go to avoid any air bubbles or layers. Then cover the jars with a muslin cloth and leave to ferment for 1 - 2 days. The exact time will depend on the ambient temperature and the bacteria culture in the kombucha/vinegar. With kombucha, it usually takes 24 - 36 hours, with vinegar around 48 hours. Make sure that you are using raw kombucha or vinegar, as the live bacteria are essential. You’ll know that the cashews have fermented if the mixture looks bubbly, grew in volume and tasted slightly tangy. If that’s not the case, leave it a little longer.

Once the fermentation is underway, give the mixture a good stir, then cover it airtight and refrigerate to firm up slightly.

Store the fermented cashews in the fridge for 2 weeks.