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.
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.
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.
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.
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.
Place fried cheese on paper towels to absorb any excess oils.
Whisk the dressing together by adding the Olive Oil (2 tablespoon), Apple Cider Vinegar (1 teaspoon), and Agave Syrup (1 teaspoon).
Chop the Kale (2 cup) and add the Pickled Beets (2 tablespoon) and dressing.
Serve with fried cheese on top and enjoy!