Ingredients
2 cups raw, unsalted cashews
1 cup filtered water
1 tablespoon dark miso
3 teaspoons unrefined sea salt, divided
½ cup coconut oil
Instructions
In a glass or ceramic bowl (with a lid), combine the cashews, water, and miso, and stir until they are combined. Cover and let sit for 24 hours.
Pour the cultured cashews into a blender. Add 1 teaspoon of the salt and the ½ cup of coconut oil, and blend until smooth. You may need to push the ingredients down with a spatula a few times to ensure a creamy, smooth consistency.
Pour the cheese mixture into a cheesecloth-lined bowl; a bowl that is the shape you’d like the finished cheese to be. Refrigerate for 4 to 6 hours, or until it is firm. Remove the cheese from the bowl, and peel away the cheesecloth.
Gently rub the remaining 2 teaspoons of salt over the full surface of the cheese, including the bottom. Carefully place it on a wire rack in a cool, dark, and undisturbed place, and allow the cheese to air-dry for 7 to 28 days, or longer if desired.
After you have aged the cheese, refrigerate and serve, or store in a covered container in the refrigerator for up to 1 month.