Zesty Orange Cashew Cheese
Raw foodist Gena Hemshaw says "I love cashew cheese as a sandwich spread, a pasta topper, or in wraps. But I especially love it in a nice big scoop above a big green salad."
1 1/4 cups raw cashews
1 tablespoon mellow white miso (totally optional, but if you leave it out, you’ll want to add a little more salt)
1/2 tsp sea salt
1 tbsp freshly squeesed lemon juice
3/4 cup fresh (or bottled) orange juice
1 1/2 tbsp orange zest
Freshly ground black pepper to taste
1) Empty cashews into a food processor along with miso, salt, and lemon juice.
Grind the cashews till they’re well ground, about 30 seconds.
2) With the motor on, add orange juice in a thin stream. If the consistency starts to get thinner than you want, just stop adding liquid. Likewise, if the cheese remains too thick, add more than 3/4 cup juice.
3) Add zest and pepper, and pulse to combine.