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!