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.