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Ingredients
- 1 1/2 cup cashews soaked and drained
- 3/4 cup Water (not the soaking water)
- 1 tablespoon blonde miso
- 1 tablespoon Lemon/Lime juice
- 1 teaspoon pink salt
Add all ingredients to a blender and blend until smooth. The cheeze should not be grainy, so make sure the cashews are adequately blended. Store in a sealed container in the refrigerator up to 3 days.