VEGAN CASHEW BLUE CHEESE

Ingredients:
1 cup raw cashews, soaked overnight
1/2 cup water
1/4 cup nutritional yeast
1 tablespoon apple cider vinegar
1 tablespoon lemon juice
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon smoked paprika
1/4 teaspoon turmeric
1/4 teaspoon miso paste
1/4 cup blueberries, mashed
Instructions:
Drain the soaked cashews and rinse them well.
In a food processor or high-speed blender, blend the cashews, water, nutritional yeast, apple cider vinegar, lemon juice, onion powder, garlic powder, salt, black pepper, thyme, basil, oregano, smoked paprika, turmeric, and miso paste until smooth.
Transfer the mixture to a bowl and stir in the mashed blueberries.
Place the mixture in a cheese cloth-lined bowl and cover with a cloth.
Let the cheese sit at room temperature for 12-24 hours to allow it to ferment and develop flavor.
Once fermented, transfer the cheese to the fridge to chill and firm up.
Serve the vegan cashew blue cheese with crackers, bread, or use it as a spread on sandwiches or burgers.