Cheese recipe...would this work?

[abeautifulworld]

Okay, first off, does anybody else eat miso straight out of the tub? I LOVE the stuff. And today I was thinking of how much the taste reminded me of cheese (and how delicious it would be with wine!) so I got to thinking...
I wonder if it would be possible to make a harder mock-cheese with nuts (maybe cashews?) and miso, and then freezing it and cutting it into cubes. What do you guys think? I think I'm going to try it!

[lovenlife]

For sure...I use white miso to make cheeze.

[abeautifulworld]

Could you share a recipe? Pretty please? :D

[revdrcyn]

From Cafe Gratitude:

Farmer-Style Cheese

1-1/2 cups Soaked Cashews
1 Tbs Miso
1 Pinch Salt
1 tsp Coconut Oil
3/4 Cup Fresh Water

Place soaked/rinsed Cashews in blender with Miso, Salt, Oil, and half the Water.

Start blending on low, turning up speed slowly.

Add more Water as necessary to keep mixture pulling down to the bottom of the blender.

When cheese has reached desired consistency, it is ready to eat. You can also hang it in a double layer of cheesecloth to achieve a firmer, tangier cheese.

[abeautifulworld]

Thanks, revdrcyn!