Per serving (59g)
Calories 195, Fat 17g, Saturates 9.8g, Sugars 0.9g, Salt 0.59g
Slice the tofu and press between two clean towels.
Drain the cashews and blend at a high speed, together with the pressed tofu, garlic, salt, onion powder, miso paste, coconut oil, vinegar and water. Blend until it forms a completely smooth mixture. If the mixture seems too dry, add a little extra water or coconut oil to make blending easier.
Taste the mixture and season to preference, before stirring in the fresh herbs.
Line a bowl with some plastic wrap and pour the cheese mixture into it. Smooth out the cheese and cover it with a lid or more foil.
Put the cheese into the fridge to firm up for at least 8 hours, or in the freezer for 3 hours.
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