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.
Instead of fermenting milk to make cream cheese, we ferment cashews using the same traditional fermentation process. This means our range of probiotic, wholefood Cashew ‘Cheese” dips/spreads taste like real dairy cheese without using any flavours, colours, thickeners, starch, preservatives or gums.
Our certified organic Aussie garlic paste is fully fermented before being jarred. This fermentation pre-digests the garlic making it easier to tolerate as the fermentable sugars (FODMAPs) are already fermented. Made with 100% Australian grown certified organic garlic.
The newest product in our fermented spread range is our certified organic fermented Mustard. This is a sauerkraut based spread and has to be the healthiest mustard on the market because it’s probiotic, contains digestive enzymes and is free of preservatives, sugars, gums, starch and flavours.
Proudly Australian
Kehoe’s Kitchen is 100% Australian owned and operated. We use 100% Australian Grown Fresh produce. Our commitment is to maximise the nutrient content, taste and quality using only Wholefood ingredients.
