I’ve been loving ‘I am present’ a cashew cheese from the cafe gratitude cookbook, by Terces Engelhart and Orchid. It’s shown here with agave and cinnamon on peaches and strawberries and we had it in our black bean tacos with avocado and salsa verde last night. It’s the smoothest creamiest cashew sauce ever (although I’d leave out the salt if I was going to use it in a sweet dish). Start by soaking 1 1/2 cups cashews for at least 8 hours, then rinse them and put in a blender with 1/2 cup water, 1 tablespoon miso (I used white miso), 1 tsp coconut oil and a pinch of salt. Blend and slowly add another 1/4 cup water as needed. I’ve also added lemon juice and zest, pepper thyme, oregano and sage- and then it’s a great dip. Apparently you can also hang it in a double layer of cheese cloth for a firmer cheese.
