Cashew-chatel Cheese

2 cups raw cashew pieces
1/3 cup large flake nutritional yeast
2 teaspoons of miso paste
juice of half a lemon
1/2 - 1 cup water (to desired consistency)

Add all ingredients to Blendtec. Based on the recipe for Peanut Butter in the Blendtec Recipes Book, cycle blender up to Cycle 1, and allow to finish cycle. (It may appear as though nothing is happening.) Then cycle up to Cycle 5 and allow to run full cycle. Between cycles, scrape mixtures towards the blades. You will notice that the mixture near the blades gets creamier and smoother with time. Repeat process until mixture reaches desired consistency. Adding water may speed the process but will make it thinner. I added about half a cup of water and my "cheese" was spreadable, but a little thinner than your average nut butter right out of the blender. A day later we discovered it had firmed up closer to a cream cheese consistency (see picture above).

This turned out well, and went great on a freshly homemade bagel---"cheesy," thanks to the nooch, with a nice texture. The sweetness of the cashews really still comes through, more miso probably wouldn't hurt. You could also replace some of the cashews with cooked white beans, but I would recommend making your nut "butter" first, and adding the other ingredients later, as it can be a challenge to get the nuts thoroughly ground up. Soaking the nuts overnight might also ease the process.