Cooking Instructions
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Step 1
Start by soaking the Cashew Nuts (1 cup) in water overnight or for a few hours while you do other things. I like to use this time to clean, grocery shop, or walk the dog.
Step 2
Add the Fresh Basil (1/2 cup), drained cashews, Garlic (1 clove), Nutritional Yeast (1/4 cup), White Miso Paste (1/2 tablespoon), Water (1 tablespoon), Lemon Juice (1 1/2 tablespoon), and Salt (1 pinch) to a food processor.
Step 3
Blend until everything is mixed together and the mixture becomes more like a paste. You’ll likely have to stop a few times to scrape down the edges. The mixture shouldn’t be runny and should actually be a bit sticky.
Step 4
Roll the mixture into small balls in the palm of your hand. Your hands will get very full of cheese mixture! Roll each ball in Panko Breadcrumbs (1/2 cup), this will make them less sticky and easier to work with.
Step 5
Put Canola Oil (2 tablespoon) into a skillet on medium-high heat. Allow the oil to heat until a splash of water on the pan results in the oil spitting. Then place 1-3 cheese balls in the pan and fry. Flip and brown the other side.
Step 6
Place fried cheese on paper towels to absorb any excess oils.
Step 7
Whisk the dressing together by adding the Olive Oil (2 tablespoon), Apple Cider Vinegar (1 teaspoon), and Agave Syrup (1 teaspoon).
Step 8
Chop the Kale (2 cup) and add the Pickled Beets (2 tablespoon) and dressing.
Step 9
Serve with fried cheese on top and enjoy!
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