How to make it

  • Soak walnuts and pine nuts in water for 4 to 8 hours.
  • Drain nuts and place them in a blender with the parsley, miso, garlic, lemon juice, peppercorns, and Nama Shoyu.
  • Blend, adding only enough liquid (coconut water, Seaweed Water, vegetable broth, filtered water, or orange juice) to allow the mixture to turn over; use a rubber scraper to scrape the sides and keep the cheese turning over while blending.

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