1 cup raw cashews, soaked for two hours or more
juice of 1 lemon
1/4 tsp salt
1/2 tsp white miso (optional) I left this out because I didn't have any, and I also don't know what it is.
4 sun dried tomatoes, chopped
1/2 cup basil
I also added about 3 tbs of roasted red pepper from a jar (chopped)
Throw the nuts in a food processor and process until ground well. Add salt, lemon juice, and miso if using. Scrape sides of bowl and run processor again, this time drizzling some water in. Keep doing this until the cheese reaches the consistency you like. Add tomatoes, basil and red peppers and pulse until they are well combined.
For the pizza, I took a wheat tortilla and spread some of the cashew cheese on it. I topped that off with some cooked spinach, sauteed onions and peppers and then added a few slices of roma tomatoes. I put that in the oven on 350 for 10 minutes. I have to admit...I thought I was in heaven after I took a bite. It tasted so good! The cashew cheese was WAY better than I thought it would be. :o) It sure made for a great pizza!
This morning for breakfast I decided to juice again. I tried a different mixture this time. I used 3 carrots, 1 apple, 1 celery stalk, 1/2 a lemon and about 1/4 of a cucumber. I'm not a big fan of raw cucumbers, so I went easy on it for the first go round. I was surprised that I didn't taste it at all and was really surprised at what the lemon did for the taste. I like this juice much better than the first one that I made which was with carrots, celery and an apple. It was pretty funny though. After I drank the juice I went to brush my teeth and I had orange around my lips. No one told me that the carrot juice stained...ha I got it brushed off though. :o) The next time there will be a straw involved. The only part I don't like about juicing is the clean up. To me it takes twice as long to clean up the juicer as it does to prep the fruit/veggies and make the juice. It's worth it though...at least on the weekends when I'm not rushed. :o)