The combination of cashews, garlic and chickpeas gave the cheese a mildness that ended up being so versatile. This cheese would be great to top a salad or a pasta. While it won't melt like cheese, it’s a pretty great substitute for hard cheeses like a Parmesan or feta. Covered and placed in the fridge, it was delicious for an entire week.
Author: Girl Eats Greens
White Miso Paste
Soak your Cashew Nuts (1 cup) for at least 3 hours.
After soaking the cashews, preheat the oven to 350 degrees F (180 degrees C).
Combine the soaked Cashew Nuts,Lemon (1/4), Garlic (1 clove), Canned Chickpeas (1/3 cup), Nutritional Yeast (1/4 cup), and White Miso Paste (1/2 Tbsp) in a food processor.
Blend until smooth.
Using two ramekins covered with parchment paper, divide the mixture evenly between the 2 ramekins.
Bake for 20 minutes.
Serve however you please. Store leftovers covered in the fridge for up to a week. Enjoy!
Nutrition Per Serving
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