Servings: 1 cup

1/2 cup cashews, soaked in water for 10 minutes (65g) ½ cup cashews, soaked in water for 10 minutes (65g)
1 cup water (235ml) 1 cup water (235ml)
3 1/2 tablespoons tapioca flour 3 ½ tablespoons tapioca flour
1 tablespoon nutritional yeast 1 tablespoon nutritional yeast
1/2 tablespoon yellow miso ½ tablespoon yellow miso
1/2 tablespoon lemon juice ½ tablespoon lemon juice
1/2 teaspoon tahini ½ teaspoon tahini
1/2 teaspoon onion powder ½ teaspoon onion powder
1/2 teaspoon apple cider vinegar ½ teaspoon apple cider vinegar
1/4 teaspoon salt ¼ teaspoon salt
1/8 teaspoon ume plum vinegar ⅛ teaspoon ume plum vinegar
Pinch of dried basil Pinch of dried basil

Drain the cashews and discard the soaking water. Place the cashews into your blender, along
with the (new) water, tapioca flour, nutritional yeast, miso, lemon juice, tahini, onion powder,
apple cider vinegar, salt and ume plum vinegar.
Blend until super smooth, then pour the mixture into a medium sized saucepan and add the
dried basil.
Cook the mixture over medium heat while stirring constantly for 8 ­ 9 minutes, or until the
mixture thickens up and achieves a thick, glossy and gooey cheese­like texture. If it doesn’t get
thick at first, wait for it. It will. It will have lumps in the beginning, they will smooth out once
it gets thick. #trustthedirtywizards
Remove pan from heat and allow to cool before you transfer to a container and store in the
fridge.