Last night I started soaking some raw cashews to make cheese today. Supposedly the longer you soak them the creamier the cheese will be (no more than overnight). This is how I put it together:
1/2-3/4 C raw cashews, soaked
A few Tbs leftover soaking water
1 Tbs nutritional yeast
1 tsp lemon juice
1 Tbs miso
1 Tbs tahini
1/4 tsp garlic powder
1/8 tsp smoked paprika (optional)
Salt & pepper to taste
Blend everything in a food processor for a few minutes until very smooth. These are very rough estimates so almost everything should be measured to taste. If it is too thin you can let it set in the fridge. I believe some of the liquid will separate so you can pour it off.
Yum! Can't wait to try some on rye toast!
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