– 1 ½ cups cashews, soaked for 2 hours, drained, and rinsed
– 2 tablespoons freshly squeezed lemon juice
– 3 tablespoons nutritional yeast
– 1 tablespoons white miso
– ½ teaspoon sea salt, more to taste
Blend all ingredients in a food processor or blender until completely smooth.
Alternatively, for a low fat-version of this recipe, substitute the cheese with mashed cannellini beans.