Note: You must plan ahead several days, as this recipe takes about 3 days to make!
1 1/8 c raw cashews, soaked overnight in water
1/3 c water
1/2 t miso paste
1 T nutritional yeast
1 clove garlic
1 T lemon juice
1/2 T lemon zest
1 T fresh basil
1/2 T fresh dill
1/2 t onion powder
1/2 t salt
1/4 t ground pepper
1/3 c shelled salted pistachios, finely chopped
After soaking, drain cashews
In a food processor combine cashews, water, miso paste
Once this mixture is smooth add in the remaining ingredients (except the pistachios) and whir until smooth.
Empty the mixture into 2 large layers of cheesecloth. Tie the excess ends at the top around a wooden spoon to suspend the cheeseball in a large mixing bowl so that it doesn’t touch the bottom. Leave in fridge for 12-16 hours.
After this period, change over to fresh cheese cloth, return to fridge (dangling again) and rest for another 24 hours.
To serve, unwrap it from the cheesecloth and gently shape it into a ball using your hands. Press pistachios around it and serve immediately.
Modified from original recipe at hotforfoodblog.com