Instead of fermenting milk to make cream cheese, cashews are fermented using the same traditional process. This means it tastes like real dairy cheese without using any flavours, colours, thickeners, starch, preservatives or gums. Fermentation creates lactic acid (and lots of probiotics), so the dips are naturally acidic and will keep for months in the fridge even after opening. This beetroot cashew cheese is spiced with cumin seeds, giving it a delicious Moroccan flavour. Dairy free, vegan, gluten free, sugar free.