1 cup cashews
1 clove garlic, minced
2 Tbs. red miso
¼ cup brewers' yeast
⅛ tsp. freshly ground black pepper
6 oz. firm or medium-firm tofu, drained
2 Tbs. fresh lemon juice
1 tsp. whole-grain mustard
2 tsp. soy sauce or Bragg Liquid Aminos
- 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.