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I’ll be back next week with more on the healing series…I’m doing a bit of cleaning with the blogs so this post is just a move from the personal blog.  Since the SuperBowl isn’t far away, I also thought some of you with allergies might be looking for an alternative dip.  A reader wrote in that they replaced the cashews with white beans and it worked great.   (Sorry there isn’t a picture.  I’ve not made it in a while, but will try to post one the next time I do.)

Cashew Nacho “Cheese”

  • 2 cups of raw cashews (soaked for 2 hours and drained)  (or white beans if nuts aren’t part of your diet)
  • 1 large and 1 small clove of garlic
  • 1 red bell pepper
  • 3/4 to 1 cup of nutritional yeast (check to make sure it is gluten-free if that is an issue for you — some is started with beets and some with barley)
  • fresh lemon juice (I squeezed about 1/2 the juice out of 1/2 of a lemon)
  • Real Salt (Celtic Salt or some other brand could also be used) and ground black pepper to taste
  • Water to blend it and get it to the right consistency.  I probably used 1/2 to 1 cup of spring water.

I threw the ingredients into our Magic Bullet (half of it at a time) and mixed them all together…oh how I miss my Vita-mix!  After trying it cold, Matt warmed some of it a touch and we both decided that it was excellent.  Is it the same texture  as nacho cheese?  Well, not really.  But the taste is good.  I might substitute some fresh tomato for some of the water next time I make it to give it even more of a nacho cheese flavor.  I also added some avocado to mine and liked it.  It can be thicker or thinner based upon your tastes and needs, but serving it with fresh veggies, whole grain chips/crackers (gluten-free if needed), or whatever you typically dip into cheese should work just fine.

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