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Friday, November 4, 2011

Cheeze Dip/Spread - Cheddar Style (Raw, Vegan, Gluten-free)

Cashews make some of the yummiest vegan cheese or at least the base for it.  Red peppers add both color, nutrients and a tangy taste.  I haven't had cheese in over a decade but this works for us as a cheese dip, on sandwiches, veggie burgers, etc.

1 cup of soaked cashews (soak at least an hour and discard soak water)
1 large red bell pepper
1/4 cup purified water
2 tablespoons unhulled sesame seeds
1/4 small onion
1 garlic clove
juice of one large lemon
1/2 tsp sea salt

Put all of the above ingredients in a high speed blender and blend until creamy and smoothe. Keeps for up to 4 days in the refrigerator.

(If you don't have a high speed blender, any blender will work.  You may need to soak your cashews a little longer so they blend easier and blend until creamy.  You also may want to substitute tahini for the sesame seeds if you are using a regular blender.

No Mother Left Behind