Yields: 12 Servings
Ingredients
1 cup cashews
1 garlic clove minced
2 tablespoon red miso
1 cup brewers’ yeast
1 teaspoon freshly-ground black pepper
6 ounces firm or medium-firm tofu drained
2 tablespoon fresh lemon juice
1 teaspoon whole-grain mustard
2 teaspoons soy sauce or Bragg Liquid Aminos
Instructions
Soak cashews in warm water for about 1 hour. Drain, rinse and cover with hot water to soak 8 hours more or overnight. Drain and rinse cashews.
Combine cashews, garlic, miso, yeast and pepper in food processor, and pulse until cashews form paste. Crumble tofu into processor, and add lemon juice, mustard and soy sauce. Pulse until mixture is well blended, stopping to scrape sides as needed. Add water to smooth texture, if needed. Taste and adjust seasonings with salt, pepper, and lemon juice.
Mold cheese into attractive shape on serving plate. Cover loosely with plastic wrap and refrigerate.
This recipe yields 12 servings.
Per Serving: 100 Cal; 6g Prot; 6g Total Fat (1 Sat. Fat); 8g Carb.; 0mg Chol; 180mg Sod.; 0g Fiber; 1g Sugar.