soft cashew cheese with beetroot and miso

64 yr old, mother of 3, and grandmother, retired family physician, my husband and myself adopted a plant based diet 1 yr ago, especially for the environment, but also for health and compassion for animals!

1 cup raw cashews, soaked overnight and rinsed

1 small-medium beet (about 140 grams, scrubbed)

1 tablespoon light miso

1 tablespoon nutritional yeast

sea salt and ground black pepper, to taste

juice of 1 lemon

1 to 2 tablespoons filtered water (if necessary)

handful of fresh dill, chopped

2 tablespoons drained capers

subheading: Equipment:

Blender

subheading: Notes:

I haven’t tried making this in anything other than a high speed blender, and I’m not confident in the ability of other machines to get the job done here. You want it to be so silky smooth, almost like cream cheese.

Directions at thefirstmess.com

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