Ingredients
2 cups cashews
2 teaspoons unpasteurized miso
1/8 cup lemon juice
3 tablespoons olive oil
1 teaspoon salt
Method
Sources
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dataset
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Gathered
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Humidity-controlled cheese storage — keep artisan cheese perfect
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Wire cutter for clean cheese portions — soft and semi-hard cheese
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Soak cashews for 4-12 hours. Drain, rinse, and drain again. In food processor, combine drained cashews, miso, and just enough filtered water to cover them. Pulse mixture until small chunks form (do not blend smooth). Texture should be like cottage cheese. Pour mixture into 1-quart canning jar and cover with cheese cloth and rubber band. Place jar in warm location (above fridge, near warm stove, in dehydrator set at 90 degrees) for 6-12 hours (no longer to prevent rancid). Drain liquid off through cheese cloth and put mixture through juicer using blank or collect both "liquid" and "pulp." In food processor, combine juiced mixture with lemon juice, olive oil, and salt. Add a few tablespoons filtered water for smoother cheese. Keep refrigerated.