Cashews blend with lemon juice, white miso, and coconut oil into a smooth base, set with pectin and calcium water, chilled until firm, then scooped into medallions and rolled in crushed pistachios.
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Combine cashews, lemon juice, miso, salt, coconut oil, and water in food processor. Process for 1 minute , or until smooth, scraping down sides occasionally. Add pectin powder and pulse until combined. Stream in calcium water as engine is running.
Transfer mixture to bowl and refrigerate for 10 to 20 minutes , or until slightly firm. Scoop into medallions using retractable ice cream scoop. Roll sides in crushed pistachios.
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