We love us our cashews in this household and when Dylan came home from school yesterday, he was craving them, so I decided to try my hand at a raw cashew cheese. This recipe is based on the one here and the making of it was inspired by another mommy friend. The consistency is suitable for nachos or a rich, creamy sauce. Tonight, we drizzled it over brown rice and black bean enchiladas.
Ingredients
- 1 cup cashew nuts
- 1/4 c. roasted red bell pepper
- 1/2 cup water
- 1/4 cup nutritional yeast
- 2 cloves of garlic
- 1/4 cup shallots
- juice from 1 lemon
- 2 tbsp. Bragg's Liquid Amino Acid
- 1 tbsp. sesame oil
- salt to taste
Place everything into a food processor and blend until smooth.
Adjust consistency to your liking by adding more water to make it thinner or more nuts to make it thicker.
