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Cashew "Nacho" Cheese Recipe

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This recipe for Cashew "Nacho" Cheese is from Ray-Pec Marching Band Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For Dairy Allergies
2 cups of raw cashews (soaked for 2 hours and drained) (or white beans if nuts aren't’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.
Directions:
Directions:
Put the ingredients into a chopper (like Magic Bullet) and mix them all together. Warm to taste. May substitute some fresh tomato for some of the water.
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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