2c cashews, soaked for an hour (this step can be skipped)
1T mellow white miso
2 capsules vegan probiotics (empty powder and dispose of the capsule)
1/2c filtered water -up to 3/4 if needed
1 clove garlic
1c fresh basil, minced
1/2t pink salt
3T coconut oil
Pinch chipotle powder- more if desired
½ red jalapeno pepper, minced
2T nutritional yeast
3t lemon juice (omit if fresh is not available)
In a Vitamix or high-powered blender, add the cashews (drained if soaked), the probiotic powder, miso and 1/2c of water.
Blend this at a lower speed initially to well incorporate the contents, speed up the motor as it gets blended. You will need to process this for at least 4-5 minutes until the cashews are absolutely creamy. Scrape down the sides intermittently and be sure to get all possible ‘pieces’ of cashews blended into the mix. Add a T of water as needed if the mixture gets stuck. If you process too fast, the contents will heat up, creating an oily mixture.
When totally creamy and smooth, remove to a glass or stainless steel bowl and set in a safe, warm place- I place mine in the dehydrator covered at about 100 degrees and let it run overnight. In lieu of a dehydrator, place it in a warm spot in your kitchen, covered for up to 24 hours.
Mix in the salt, nutritional yeast, basil, jalapenos, chipotle powder, coconut oil (should be room temp and soft, not liquid), and lemon juice. Transfer to a container and place in the fridge for at least 6 hours to set, best, overnight. It becomes a beautiful, spreadable, creamy cheesy bit of awesomeness that you can spread or use as a dip.