1/2 lb Raw Cashews (I used organic)
1 tbsp. miso
Soak Cashews for at least 4 hours. (mine soaked for 8)
Drain, pulverize in the food processor or a high speed blender with your miso and enough water to keep it moving. Then dump into cheese cloth and let it drain at room temp for 2 full days. (fermentation!! YUMMY) I also pressed mine but you do not have to do that.
after two days open add some fresh cracked sea salt and enjoy on crusty homemade bread or crackers or add herbs to make a dip!! It is FANTASTIC!!
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