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.
Total Time
3hr 30min
4.2
4 Ratings
Author: Girl Eats Greens
Servings:
4
Ingredients
•
1
cup
Cashew Nuts
•
1/4
Lemon
, juiced
•
1
clove
Garlic
•
1/3
cup
Canned Chickpeas
•
4
Tbsp
Nutritional Yeast
•
2
tsp
White Miso Paste
Cooking Instructions
1.
Soak your Cashew Nuts (1 cup) for at least 3 hours.
2.
After soaking the cashews, preheat the oven to 350 degrees F (180 degrees C).
3.
Combine the soaked Cashew Nuts,Lemon (1/4), Garlic (1 clove), Canned Chickpeas (1/3 cup), Nutritional Yeast (4 Tbsp), and White Miso Paste (2 tsp) in a food processor.
4.
Blend until smooth.
5.
Using two ramekins covered with parchment paper, divide the mixture evenly between the 2 ramekins.
6.
Bake for 20 minutes.
7.
Serve however you please. Store leftovers covered in the fridge for up to a week. Enjoy!
Nutrition Per Serving
CALORIES
211
FAT
15.2 g
PROTEIN
7.4 g
CARBS
14.2 g
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