Ingredients

1 1/4 quart (20 servings)

  • 1 cup raw cashews
  • 1 cup chopped carrots
  • 4 tablespoons of minced garlic
  • 1 tablespoon rice vinegar
  • 2 cups unsweetened almond or soymilk
  • 2 tablespoons Miso paste
  • 2 tablespoon Nutritional Yeast
  • Kosher salt, to taste

Nutrition Info

Calories – 960, Protein, – 32.2, Carbs. – 80.1, Fat – 61.6

Calories – 48, Protein, – 1.6, Carbs. – 4.0, Fat – 3.1 (per serving – 3 Tbl)

Preparation

  1. In sauce pan bring to boil cashews, vinegar, garlic, and carrots…add water until everything is covered.  Cook until soft (approx. 5-10 min);
  2. Drain (AND RINSE) the boiled pan mix and place in blender;. 
  3. Mix on slow and add 1 cup of milk slowly;
  4. Add miso, N. yeast, and salt;
  5. Add remaining 1 cup of milk.
  6. After all ingredients are added and mixed, increase blender speed to make a smooth, cheesy spread.
  7. Stores well in refrigerator for several weeks.
  8. You can add spices for a Mexican cheese mix, or use with scrambled eggs or broccoli.
  9. Enjoy!

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