Nut Cheese with Chilled Blackberry Soup - alive magazine

Name: Nut Cheese with Chilled Blackberry Soup - alive magazine
Ingredients: Heaped 3/4 cup cashews, soaked for at least 2 hours, drained and rinsed; 1/2 tsp vegan probiotic powder (you can use the powder from 2 to 3 probiotic capsules); 1 tsp white miso paste; 3 Tbsp nutritional yeast flakes; Sea salt; cracked black pepper; 1 tsp finely chopped chives; 3 1/2 cups fresh or frozen blackberries; 1/2 large cucumber; 1 Tbsp fresh thyme leaves; 2 Tbsp roughly chopped basil; 2 tsp balsamic glaze; 2 tsp maple syrup; 2 Tbsp extra-virgin olive oil; Salt; pepper; A few pinches of store-bought dukkah; Crackers or crusty bread

www.alive.com

You’ll be amazed at how much this nut “cheese” tastes just like a soft cheddar. Although it may seem like a bit of work to make the cheese, I have really come…

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Ingredients

Heaped 3/4 cup cashews, soaked for at least 2 hours, drained and rinsed
1/2 tsp vegan probiotic powder (you can use the powder from 2 to 3 probiotic capsules)
1 tsp white miso paste
3 Tbsp nutritional yeast flakes
Sea salt
cracked black pepper
1 tsp finely chopped chives
3 1/2 cups fresh or frozen blackberries
1/2 large cucumber
1 Tbsp fresh thyme leaves
2 Tbsp roughly chopped basil
2 tsp balsamic glaze
2 tsp maple syrup
2 Tbsp extra-virgin olive oil
Salt
pepper
A few pinches of store-bought dukkah
Crackers or crusty bread