Making homemade cheese might feel a bit intimidating. However, it’s very simple once you soak the nuts! The addition of probiotic-rich miso gives it the delicious umami flavor while herbs and spices give it a pop of flavor. This cheese contains zinc from the cashews, B-vitamins from the miso and lots of anti-inflammatory compounds through the spices.
Soak cashews for 4–6 hours or overnight (make sure water is completely covering the cashews).
2
In a small bowl, add the miso and 2 tablespoons of water. With a spoon or small spatula, blend the miso in the water until completely dissolved.
3
In a food processor, add the cashews, miso, apple cider vinegar, paprika, turmeric, oregano, and garlic. Blend until creamy. Taste and adjust seasoning or add salt and pepper if desired.
Chef's Notes
Layer it up! Top with cilantro or dill for extra nutrition and flavor.
Add a dash of cayenne pepper for nutrition and spice.
How to use cashew cheese Serve as a dip alongside radish, celery, carrots, and broccoli.
Use it to top avocado toast.
Make a collard green or lettuce wrap with cashew cheese, carrots, avocado, tomato, sesame seeds, and grilled tempeh.
Spread on top of sprouted whole-grain crackers with a dollop of kimchi for extra probiotic goodness.
Add 2–3 tablespoons to red pasta sauce to create a penne alla vodka style sauce.
Soak cashews for 4–6 hours or overnight (make sure water is completely covering the cashews).
2
In a small bowl, add the miso and 2 tablespoons of water. With a spoon or small spatula, blend the miso in the water until completely dissolved.
3
In a food processor, add the cashews, miso, apple cider vinegar, paprika, turmeric, oregano, and garlic. Blend until creamy. Taste and adjust seasoning or add salt and pepper if desired.
