300g cashews, soaked over night

1 bunch of clives, chopped thinly

1 garlic clove, minced or 1/2 a tsp. of garlic granules

1/2 tsp. pepper freshly ground

Juice of 1 lemon

2 tsbp. of sauerkraut or kimchi (if you want a little spice in it) juice

1 tsp. raw apple cider vinegar

50-100ml of filtered water (start with 50 and add a little at a time until it’s a little runny)

1/2 – 1 tsp. of Himalyan or sea-salt (to your taste)



  1. Rinse off soaked cashews.
  2. Place all the ingredients apart from the chives into a food processor and blend well.
  3. If the mixture isn’t a bit runny (but not watery) then add a little more water until it is.
  4. Place the mixture in a bowl and add the chives and mix well.
  5. Cover the bowl with a tea-towel or muslin and an elastic band and leave on the kitchen side over night.
  6. Place into a medium sized jar and leave in the fridge for up to two weeks.
  7. Enjoy!


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