>This is my go-to raw cheese and veggie dip. It’s the simplest recipe and almost definitely the most delicious.
Please be aware that I always soak raw nuts (besides walnuts) for a minimum of 8 hours before I use them. If i can soak them for 24 hours; the cheese is even smoother. This makes the nuts easier to digest and it will ensure that your chese is completely creamy.
1 cup raw soaked cashews
2 large or 3 small garlic cloves; smashed
2 T cold pressed olive oil
1 T miso (i like white)
2 T cashew water
juice of a half lemon
food process garlic, lemon, olive oil, cashew water and miso until smooth. Add cashews and food process until smooth. Store in the frige in an air tight container; this is good for 5 days.
My husband loves this stuff on sandwiches, pizza, in pasta bakes and for raw veggies. Personally, I could eat it on it’s own, but i try not to do that.