Raw Cashew Cream Cheese

Total Time: 24 hrs Preparation Time: 24 hrs

Ingredients

• 2 cups cashews
• 2 teaspoons unpasteurized miso
• 1/8 cup lemon juice
• 3 tablespoons olive oil
• 1 teaspoon salt

Recipe

• 1 soak cashews for 4-12 hours. drain, rinse, and drain again.
• 2 in food processor, combine drained cashews, miso, and just enough filtered water to cover them. pulse mixture until small chunks form (do not blend smooth). texture should be like cottage cheese.
• 3 pour mixture into 1-quart canning jar and cover with cheese cloth and rubber band. place jar in warm location (above fridge, near warm stove, in dehydrator set at 90 degrees) for 6-12 hours (no longer to prevent rancid).
• 4 drain liquid off through cheese cloth and put mixture through juicer using blank or collect both "liquid" and "pulp."
• 5 in food processor, combine juiced mixture with lemon juice, olive oil, and salt. add a few tablespoons filtered water for smoother cheese.
• 6 keep refrigerated.