Serves 1
Directions
- 1Soak cashews and sun-dried tomatoes in boiling water for 20 minutes.
- 2Add all ingredients except the boiling water to a blender.
- 3Bring 1.5 cups of water to a boil, then pour into the blender and immediately blend on medium speed.
- 4Stir the mixture 15-20 seconds in to ensure everything is combined.
- 5Continue to blend for 1 minute.
- 6Pour immediately into a 5-6 inch circular glass storage container, tamp down on the table to flatten, then refrigerate for at least 2 hours to set.
Ingredients
- 1/2 cup cashew
- 2 whole sun-dried tomato
- 4 tbsp potato starch
- 1 tbsp white miso
- 1 1/2 tsp kappa carrageenan
- 1 tsp salt
- 3 tbsp nutritional yeast
- 1 tsp mushroom seasoning
- 1 tsp citric acid
- 1/8 tsp turmeric
- 5 tbsp coconut oil
- 3 tbsp white vinegar
- 1/4 cup lemon juice
- 1 1/2 cups boiling water
Equipment
blender5-6 inch circular glass storage container
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