This recipe is a great place to start for people venturing into the raw unknown. Raw cheeses are not generally that difficult to make where rejuvelac isn’t a factor. This quick and fun recipe will give you a flair for the creative.
You can serve this with pretty much anything. I like it with pickles and crackers and a little zest.
2 cups cashews – soaked for at least 2 hours
2 tbsp miso
1/2 cup nutritional yeast
4 cloves garlic
3 tbsp lemon juice
1/2 tsp Himalayan sea salt
1/2 tsp freshly cracked pepper
1/2 cup water if needed
Place all ingredients with the exception of water in food processor. Combine with pulse until creamy texture is achieved. If you didn’t soak your nuts, you’ll definitely need water.
Spicing it up:
Think about some cool additions like: herbs de provence, mexican mix, garam masala, fresh diced jalepenos, chopped cranberries etc…
Form into a ball or brick, or use a miniature spring form pan to create a round of cheese. Refrigerate for at least 2-3 hours to reach harder consistency.