Ingredients
½cupraw cashews
1¼cupswater
2tbspagar-agar powder
1½cupssoy milk
3tbspalmond flour
3tbspvegetable oil
2 ½tbspmiso
1tbsplemon juice
1tbspcider vinegar
½tspsalt
½tspground black pepper
Preparation
Place cashews in a bowl and cover with water; soak for 4 hours or overnight. Drain.
Place 1¼ cups water in a saucepan over high heat; bring to a boil.
Add agar-agar powder and mix well until fully dissolved. Let it sit for 10 minutes.
Combine agar mixture, soy milk, almond flour, vegetable oil, miso, lemon juice, vinegar, salt, and pepper in a blender.
Blend for about 3 minutes or until smooth and creamy
Place mixture in a saucepan over medium heat.
Cook for 7 to 10 minutes, stirring constantly until it thickens.
Place in small ramekins, cover with plastic wrap and chill in the refrigerator for about 2 hours or until set.
Grate before using.
