approx. 3 dl
Preparation time 15 minutes + 1/2 h of nut soaking

2 1/2 dl of cashew nuts soaked min. 1/2 hours.
1 tsp. of white miso paste
2 tbsp. of lemon juice
1 tsp. of grated lemon peel
1 tsp. of agave syrup or honey
1/2 tsp. of quality salt
plenty of black pepper
approx. 1 dl of water
1 tbsp. of virgin coconut oil
bunch of fresh dill

Rinse the cashews and drain well. Put into the blender along with the lemon juice and miso, mix into crumbs at low speed. Add the other ingredients, with the exception of the coconut oil and the dill, add water only to the extent that you get a thick mass. Power mix at full power until smooth, using the stirring rod. Melt the coconut oil and blend into the mixture. Finally, chop the fresh dill and mix into the mixture by hand. Move the cheese in a bowl with a lid and store in the refrigerator. Serve as a spread or a side dish. Keeps in the refrigerator for 3 days