Smoked Cherry Bomb Pepper Cheese Spread
2c cashews, soaked for an hour (this step can be skipped)
1T mellow white miso
3 capsules vegan probiotics (empty powder and dispose of the capsule) or 1t powder
1/2c +up to 3T filtered water
2t onion powder
1t heaping of smoked paprika or smoked chipotle powder
1T heaping of fermented Cherry Bomb Hot sauce or another type of raw hot sauce
1/2t pink salt
1/4c coconut oil
2t lemon juice (omit if fresh is not available)
4 scallions, green & white minced
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 run this 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 uncovered at about 100 degrees and let it run overnight. You could also in lieu of a dehydrator, place it in a warm spot in your kitchen, loosley covered. Leave this overnight or for 24 hours.
Mix in the salt, onion powder, smoked paprika, hot sauce, coconut oil (should be room temp and soft, not liquid), lemon juice, and minced scallions. 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.