Cashew cake with miso

Miso Bundt Cake (or a regular cake, depending on the pan you use) with cashew nuts instead of flour… We highly recommend trying this!

Thanks to Yuhi Che for another great kitchen tip.

Ingredients:

• Raw, unsalted cashew nuts – 150g
• Cottage cheese (or tofu) – 200g
• Sugar – 3 tbsp
• Coconut milk (or any other milk) – 150g
• Lemon juice – 3 tbsp
• Caramel Miso – 1 tbsp

Method:

1. Soak the cashew nuts in water for 1–2 hours.
2. Add all ingredients and blend until smooth.
3. Pour into a baking pan and bake for 30 minutes at 180–190°C.

Enjoy! 😊