Tofu-Cashew Cheese

1. 1

   Soak cashews in warm water for about 1 hour.

2. 2

   Drain, rinse and cover with hot water to soak 8 hours more or overnight.

3. 3

   Drain and rinse cashews.

4. 4

   Combine cashews, garlic, miso, yeast and pepper in food processor, and pulse until cashews form paste.

5. 5

   Crumble tofu into processor, and add lemon juice, mustard and soy sauce.

6. 6

   Pulse until mixture is well blended, stopping to scrape sides as needed.

7. 7

   Add water to smooth texture, if needed.

8. 8

   Taste and adjust seasonings with salt, pepper, and lemon juice.

9. 9

   Mold cheese into attractive shape on serving plate.

10. 10

    Cover loosely with plastic wrap and refrigerate.

* Per serving · 4 servings · Values may vary.

No additional tips available.