Cashew Cheese | Serves 4

A few summers ago I took part in an artists retreat. As the culinary resident I was able to devote hours to researching and developing recipes. As a working mother of two, I don’t often get time to freely play in the kitchen (unless it’s for a specific job) so this opportunity was a gift. And this cashew “cheese” recipe was one of my creations! I hope you enjoy…

INGREDIENTS
1 1/2 quarts water
1 strip kombu seaweed
1/2 cup bonito flakes, packed
6 tablespoons mellow white miso
1 large carrot, julienned
1 medium yellow onion, thinly sliced
1 block firm tofu, pressed then cut into 1/2" cubes
1/4 cup scallion, thinly sliced
tamari soy sauce, to taste

METHOD
1. In a medium pot, combine water, kombu and bonito flakes. Bring to a boil then reduce heat to simmer. Add miso and mix until it dissolves (make sure water is not boiling). Turn off heat and let pot sit for 10 minutes.

2. Prep carrots, onions, scallions and tofu then set aside.

3. Using a large bowl under a fine mesh strainer, slowly pour contents of pot through strainer; you should end up with a smooth tan liquid. Discard (or compost) contents in strainer, rinse put and pour liquid from bowl back into pot.

4. Place the pot on the stove, add the carrots and onions and simmer for 5-10 minutes. Add the tofu and scallions and season with tamari as needed.