Cultured Cashew Cream
| 1 cup raw cashews (soaked 2-4 hours or quick soak) | Blend until completely smooth | Taste and adjust lemon, miso, lactic acid | Chill 1-2 hours |
|---|---|---|---|
| 1/2 cup water (adjust for thickness) | |||
| 1 1/2 - 2 tablespoons lemon juice (to taste) | |||
| 1-2 teaspoons white miso | |||
| 1/8 - 1/4 teaspoon MSG (optional but highly recommended) | |||
| 1/4 teaspoon lactic acid (optional) | |||
| 1/2 teaspoon garlic powder (optional, subtle savory note) |