Monday, April 4, 2011

Spicy, cheddary nom noms


I love this cheese. I put it on sandwiches, burgers and I'll dip anything into it!


1 c raw cashews
1/4 c water
1 4oz jar pimientos
1/2 t raw salt (I used pink)
1/2 t paprika
1/2 - 1 t cayenne

Add ingredients to your high-speed blender. If you don't have a powerful blender, soak the cashews for 1-4 hours. Then blend everything together - but maybe add a little less water.

This cheese has a kick! Keeps in the fridge for several days. Though, I eat it so fast that one batch never lasts more than 3-4 days.

You will LOVE this! And it's so easy to make. SO easy!

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