In a food processor outfitted with an S-blade, blend prepared cashew cheese, lemon juice, olive oil and sea salt until smooth. Add water, if necessary, to achieve a smooth consistency. Add red onion, basil and parsley and pulse to mix.

Great served on raw crackers or bread with cucumber and tomato slices, topped with fresh sprouts.

* To ferment the cashew into cheese:
2 cups cashews, soaked for 2 hours
1 cup Rejuvelac, 2 teaspoons unpasteurized miso or ¼ teaspoon probiotic powder

Place the cashews in a blender. Add the Rejuvelac, miso or probiotic powder, and blend until smooth, adding more Rejuvelac or water if necessary to form a smooth, creamy texture.
Pour the mixture into a glass container.
Cover with a lid that is slightly ajar or with cheesecloth, to allow for air circulation.
Place in a warm (not hot) location and allow to ferment for 12-24 hours, until desired tartness is achieved.

Makes 2 Cups