Makes approximately 1 1/2 cups
1-1/2 cups soaked raw cashews (see Nuts and Seeds)
1 tablespoon miso
1 pinch salt
1 teaspoon coconut oil
3/4 cup fresh water
Place the soaked and rinsed cashews in a blender along with miso, salt, oil, and half the water. Start to blend on low, turning up the speed slowly. Add more water as necessary to keep the mixture pulling down to the bottom of the blender. When a smooth consistency has been achieved, taste your creation. This cheese can be used as is or hung in a double layer of moistened cheesecloth to ripen and drain, making a slightly firmer and tangier cheese.
Note: You can change the flavor or color of this cheese very easily by adding one or more of the following: cumin powder, turmeric powder, parsley, cilantro, bell or black pepper. Be inventive and let your creative juices flow! (Just remember if you’re g
oing to be using cilantro, parsley, or bell pepper, chop them up first and add them from the beginning so they have a chance to be well incorporated.)
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