Cashew "Cheese" (vegan)


1 cup raw cashews, soaked

Celtic sea salt, to taste

2 tbsp nutritional yeast

1/2 cup filtered water, plus more if needed

1/4 cup yellow soy miso

1 tsp lemon juice


In a high powered blender, vitamix or magic bullet, add the cashews, sea salt, nutritional yeast, filtered water, lemon juice and miso. Blend until smooth, adding more water if you desire a thinner consistency.

** I make batches of this and freeze extra in small containers for future use.

** A favorite of mine -- lightly sautéed zucchini noodles in coconut oil, and top with cashew cheese and red pepper flakes.  Yum!