Ingredients
· 1 cup of cashews, preferably soaked
· 2.5 tbsp tapioca flour
· 3 tbsp nutritional yeast
· 2 tbsp apple cider vinegar
· 1 tbsp white miso paste
· 1/2 tsp garlic powder
· salt, pepper
For the toppings:
· 1/4 cup blueberries
· 1/4 cup walnuts, roughly chopped
· a few sprigs of fresh thyme
· 1 tbsp maple syrup
Instructions
- Place cashews, tapioca, nutritional yeast, vinegar, miso, garlic powder, a cup of water (230 ml), and a good pinch of salt and pepper to a food processor. Blend until completely smooth.
- Transfer mixture to a sauce pan and heat over medium heat. Stir constantly until it starts to form a gooey cheese sauce.
- Line a small ramekin with parchment paper. Pour cheese sauce into the ramekin.
- In a small bowl mix together blueberries, walnuts, thyme, and maple syrup. Spoon this mix over the cheese.
- Bake cheese at 200°C/400ºF for 18-20 minutes, or until walnuts are toasted. Serve immediately. Enjoy!
- Prep Time: 5 mins
- Cook Time: 25 mins