The uses for this nut cheese are endless! Serve with tacos, pour over portobellos with roasted vegetables; mix in with quinoa, vegetables, and beans; use as a topping for a salt-free, 100% whole-grain pizza crust; pour over 100% whole-grain noodles and vegetables.
- ¼ cup cashews
- 1 cup water
- 2 tablespoons corn flour
- ½ tablespoon white miso paste
- 1 teaspoon lemon juice
- 1 garlic clove
- Soak the cashews for 3 hours in warm water.
- Drain the water off the cashews. Combine all the ingredients into a high-speed blender, and blend until smooth.
- Pour the cashew mixture into a saucepan. Cook over medium heat until the mixture becomes very thick, stirring constantly. Let the mixture cool down a few minutes before serving.