Crispy Nacho Cheese
From ecoveg 14 years ago
- 15 minutes - 12 hour to make
- Serves 6 people
Taken from http://www.raw-food-living.com/cheese-recipes.html This cheese is good on pretty much any dish that could use a little extra crunch or saltiness. It has cumin in it which gives it a little Mexican flair. Read more Skip the dehydrating step and use it as a dip for the hot-n-spicy tortilla chips! See less
Ingredients
- * 1 large red bell pepper, chopped shopping list
- * 4 Tbsp lime juice shopping list
- * 2 tsp sea salt shopping list
- * 2 cups macadamia nuts, soaked for 1 or more hours shopping list
- * 1 Tbsp nutritional yeast shopping list
- * 1 tsp cumin shopping list
How to make it
- 1. Blend the pepper, lime juice, and sea salt.
- 2. In a food processor, pulse the nuts a few times.
- 3. Add the pepper mixture and the remaining ingredients to the nuts. Pulse until mixed but still chunky.
- 4. Spread onto a Teflex lined dehydrator at 115 degrees F for about 6 hours. Flip the sheets over and remove the liners. Dehydrate for an additional 6 hours.
- 5. Break into chunks. Store in an airtight container in refrigerator or freezer.
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