Makes about 1 cup of cheese for 18-20 small pieces of toast
1 cup raw cashews, soaked in water overnight or for at least 2 hours
1/2 cup water
1/3 cup nutritional yeast
1 teaspoon white miso paste
1 clove of garlic
Juice from 1 lemon
1/2 teaspoon salt
1 small 12-inch loaf of your favorite baguette or other type of bread (I used Trader Joe's sunflower seed mini loaf a.k.a. Judy's Lovestick)1 cup cooked lentils (I used black beluga lentils)
Fresh herbs (Italian parsley, chives, etc) or other greens (micro greens, sprouts, spinach, etc)
- Blend the cashews and water in a food processor or blender until smooth.
- Add the nutritional yeast, miso paste, garlic, lemon juice, and salt.
- Continue to blend everything together until smooth.
- Taste the mixture and adjust it to your liking by adding more nutritional yeast, miso paste, lemon juice, or salt.
- Transfer the mixture to an air-tight container and refrigerate for at least an hour to let it firm up to a thick and spreadable consistency.
- Turn your oven on to broil.
- Slice your bread into 1/2-inch thick pieces.
- Spread a generous spoonful of cashew cheese on each slice of bread and place on a baking sheet.
- Broil for about 5 minutes, or until the cheese is lightly browned. Also, keep an eye on the edges of the bread and make sure that they don't get too dark.
- Remove from oven and top with a spoonful of lentils and chopped herbs or other greens. Press the toppings down into the cheese a bit so that they stay in place. Sprinkle with freshly ground black pepper, if desired.
Enjoy!