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Miso Cashew Cheese
Recipe from Merida Anderson's Vegan Secret Supper
1 tbsp unpasteurized miso
2 cups water
1 cup raw cashews
1 tbsp lemon juice
2 tsp tahini
1 tbsp nutritional yeast
1 tsp apple cider vinegar
1/2-1 tsp salt, to taste
** My variety: Add 2 tbsp Bohemian Forest European Seasoning from the Savory Spice Shop (Ingredients: Crushed brown mustard, garlic, rosemary, black pepper, Mediterranean, thyme, savory parsley, lavender, and sage.)
In a bowl, whisk miso into water. Add cashews and soak for 12 hours. (**I allow mine to soak ~15-18 hours so as to take on more of the miso cheesy flavor.) Drain cashews, reserving 1/3 cup soaking liquid. In a blender or food processor, add cashews and remainder of ingredients and blend until smooth. Adjust salt to taste. Store in a sealed container in the refrigerator for up to 2 weeks.
Enjoy!
Recipe from Merida Anderson's Vegan Secret Supper
1 tbsp unpasteurized miso
2 cups water
1 cup raw cashews
1 tbsp lemon juice
2 tsp tahini
1 tbsp nutritional yeast
1 tsp apple cider vinegar
1/2-1 tsp salt, to taste
** My variety: Add 2 tbsp Bohemian Forest European Seasoning from the Savory Spice Shop (Ingredients: Crushed brown mustard, garlic, rosemary, black pepper, Mediterranean, thyme, savory parsley, lavender, and sage.)
In a bowl, whisk miso into water. Add cashews and soak for 12 hours. (**I allow mine to soak ~15-18 hours so as to take on more of the miso cheesy flavor.) Drain cashews, reserving 1/3 cup soaking liquid. In a blender or food processor, add cashews and remainder of ingredients and blend until smooth. Adjust salt to taste. Store in a sealed container in the refrigerator for up to 2 weeks.
Enjoy!