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SOFT CASHEW “CHEESE” SPREAD WITH BEETROOT AND MISO

kept byjconn
recipe bythefirstmess.com
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Ingredients: 

1 cup raw cashews, soaked overnight and rinsed
1 small-medium beet (about 140 grams), scrubbed
1 tablespoon light miso
1 tablespoon nutritional yeast
sea salt and ground black pepper, to taste
juice of 1 lemon
1 -2 tablespoons filtered water (if necessary)
handful of fresh dill, chopped
2 tablespoons drained capers


 

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