Cashew Cream Cheese
 
EQUIPMENT NEEDED: Food Processor w/ S blade

• 2 c. raw cashews or pine nuts, soaked for 2-3 hours
• Juice of 1/2 lemon
• Small piece of onion
• Small piece of yellow bell pepper
• 1 tsp. celtic sea salt (or to taste)
• 1 clove garlic
• black pepper to taste
• 1-2 tbsp. fresh or dried dill, basil, or cilantro
• 1/4-1/2 c. cold pressed olive oil
• Water - maybe 1/2 to 1 cup to get desired consistency, ie, Spreadable

Blend nuts until finely chopped.  Add in garlic, onion, bell pepper and lemon juice.  Continue blending until chopped.  Add oil first, then water as needed to make creamy.  Add salt, pepper and herbs until desired taste.  If it needs to be richer, add more olive oil.  If it is too thick, add more water.  If it needs more zip, add more lemon juice and/or garlic.

Serving suggestions:

Fill Belgian Endive and Radicchio leaves with 2-3 tablespoons of “cheese” for a great appetizer.  You could also dip baby carrots into it.  Good Foods Grocery sells dehydrated flax crackers-very tasty with dip also.

Enjoy!