Ingredients
Directions
Drain the cashews then add them to a food processor.
Add the miso, yeast, lemon, onion powder, and water.
Blend until smooth and creamy.
Spoon into a medium bowl.
Stir in the herbs and red pepper flakes, if using.
Taste and adjust if needed. Add more herbs on top for garnish, if desired.
Chef's Notes
Substitutions
In place of miso, use an extra tablespoon of nutritional yeast (you just might need to add a little salt to the cheese).
Instead of shallot, use white or yellow onion.
Instead of basil, parsley, and chives, use whatever herbs you have on hand or that you’re growing in your garden! Ideas include rosemary and thyme, parsley and dill, cilantro and chives.
Prep ahead
Soak the cashews ahead of time and store in an airtight container in the refrigerator for up to 2 days. (Rinse well once again after you’ve stored them and before making this recipe.)
How to enjoy
Serve alongside vegetables as a dip.
Add to a veggie wrap.
Spread on top of a bean burger.
Use it as a pasta filling.
Add to marinara sauce for a “creamier” sauce (might be better without the dill added to the cheese).
Storage
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 30 days.
Ingredients
Directions
Drain the cashews then add them to a food processor.
Add the miso, yeast, lemon, onion powder, and water.
Blend until smooth and creamy.
Spoon into a medium bowl.
Stir in the herbs and red pepper flakes, if using.
Taste and adjust if needed. Add more herbs on top for garnish, if desired.
