Really tastes a lot like mozzarella cheese
start 8-12 hours ahead of assembly time
2 cu of soaked cashew
1 TBSP lemon juice
rejuvelac or spring water
2-4 TBSP raw tahini
raw miso, light or dark
2 cloves garlic pressed
red cayenne pepper (optional)
mix cashews and lemon juice in blender with enough rejuvelac to make a fairly
Place in a bowl and cover with a cloth: let it sit 8-12 hours in a
dark place in order to ferment (not in the fridge)
after fermentation add raw tahini, mix by hand .
Add miso, garlic and red pepper.