Total Time
Prep 24 hrs
Cook 0 mins

This cheese is soft and creamy. Great for dipping and spreading. Try it with raw veggies or with my Raw Unbaked Flax Raisin Crackers.


  1. Soak cashews for 4-12 hours. Drain, rinse, and drain again.
  2. In food processor, combine drained cashews, miso, and just enough filtered water to cover them. Pulse mixture until small chunks form (do not blend smooth). Texture should be like cottage cheese.
  3. Pour mixture into 1-quart canning jar and cover with cheese cloth and rubber band. Place jar in warm location (above fridge, near warm stove, in dehydrator set at 90 degrees) for 6-12 hours (no longer to prevent rancid).
  4. Drain liquid off through cheese cloth and put mixture through juicer using blank or collect both "liquid" and "pulp."
  5. In food processor, combine juiced mixture with lemon juice, olive oil, and salt. Add a few tablespoons filtered water for smoother cheese.
  6. Keep refrigerated.