Beetroot Cashew Cheese has a delightful Moroccan flavour thanks to the use of cumin seeds.
Koheos’ uses the same conventional fermentation procedure to ferment cashews instead of milk to manufacture cream cheese.
This means their probiotic, wholefood Cashew ‘Cheese’ dips/spreads have no artificial flavours, colours, thickeners, flour, preservatives, or gums and taste just like real dairy cheese.
Because fermentation produces lactic acid (along with a slew of bacteria), the dips are naturally sour and may be kept in the fridge for months after opening.
