It can be not very safe to make homemade cheese. Once you’ve soaked the nuts, making homemade cheese is easy. Miso, a probiotic-rich food product, gives the cheese its delicious umami taste. Herbs and spices add a little extra flavor. This cheese is rich in zinc, B vitamins, and anti-inflammatory compounds.
3/4 cup cashews (raw, unsalted)
One tablespoon organic miso (mellow or chickpea).
2 tbsp water
1/2 tsp apple cider vinegar
1/2 tsp smoked paprika
1/2 teaspoon ground turmeric
1 tsp dried oregano
1/4 teaspoon of garlic powder
1/4 tsp salt (optional)
Cashews can be soaked for up to four hours or even overnight.
Add the miso to a small bowl and add two tablespoons of water. Blend the miso and water with a small spoon or spatula until the miso is completely dissolved.
Add the garlic, oregano, and paprika to a food processor. Blend until creamy. Season to taste, or add more salt and pepper if you like.
Add layers! Top with cilantro or dill to add extra nutrition and flavor.
Add cayenne pepper to your dish for some spice and nutrition.
Serve this dip with radish and celery.
Top avocado toast with this.
Wrap a lettuce or collard leaf with cashew cheese, avocado, tomato, and sesame seeds.
Spread over sprouted crackers and top with a little kimchi to get extra probiotic goodness.
Add 2-3 tablespoons of red pasta sauce for a penne vodka sauce.