Organic basil, organic garlic, organic onion, organic turmeric, and natural sea salt are used to flavour Basil Cashew Cheese, giving it a delightful “basil/pesto” cheese flavour.
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.
