Cashew Nut Cheese

The key to raw cheese is to recapture the pungent tang of real cheese. How do you do that, you ask? Miso Paste and Nutritional Yeast. Miso Paste is basically fermented soy beans. It's salty, a little sweet, and it has a slight tang. Nutritional Yeast is a deactivated yeast that is dried and looks like instant mashed potato flakes. It's a great source of B12, and it also has a cheesy flavor. You can find both Miso Paste and N.Y at your health food store, Whole Foods, or online.

I try to make a batch of this each Sunday night, so I have it to grab throughout the week:

1.5 cups soaked cashews (soak for at least an hour)
1/2 cup nutritional yeast
1 heaping tbsp of Yellow Miso Paste
1/2 cup water
1-3 tsp Nama Shoyu to taste

Blend ingredients in a food processor until creamy. The cheese will thicken once refrigerated.