This has a real proper cheesy taste and texture. Everyone loves it.
Makes one big tub of cheeze.
Keeps for two weeks when refrigerated in a sealed container.
300g raw cashew nuts
100g coconut butter
1 capsule Blue Manna
50g white miso
1/4 teaspoon Himalayan pink salt
Gently melt the coconut butter over a very low flame. Add all the ingredients to a high-speed blender and blend to a very smooth cream. Pour into a mould and refrigerate until hard. Once hard, you can slice and grate it like dairy cheese.