This cheese is rich and smoky, Great with a glass of red wine
Ingredients
- 2 cups cashews soaked in water that covers them completely. Soak 2 hours
- 1 Tablespoon Apple cider vinegar
- 3 tablespoons fresh squeezed lemon juice
- ¼ cup chickpea miso
- 1/8 teaspoon of liquid smoke
- 1/8 teaspoon salt
- ½ tablespoon onion powder
- ½ cup water
Directions
- Drain the cashews and rinse well. Do this by pouring the cashews into a colander and rinse well.
- Put all ingredients into a high-speed blender such as a VitaMix
- Blend well until completely smooth
- Pour into a glass container, keep refrigerated. Will last one week in the frig, but is so delicious no way will it last that long!
- Serve with cut up vegetables and gluten free crackers.
