Cashew cream cheese

1 1/2 cups cashews, soaked 1 hour then drained and rinsed

3/4 cup water (not the soaking water)

1 tablespoon white miso

1 tablespoon lemon/lime juice

1 teaspoon salt

Add all ingredients to a blender and blend until smooth. The ‘cheese’ should not be grainy, so make sure the cashews are adequately blended. Store in a sealed container in the refrigerator up to 3 days.