This cheese spread is so good! A little bit of zip, creamy and cheesy. Great for sandwiches or as a veggie dip.
1/2 cup of soaked cashews
1 TBS Lemon Juice
1 1/2 TBS Nutritional Yeast
1 TBS Coconut Oil
1 1/2 TSP Chili Powder (or more to taste)
1 TSP Italian Herb Blend (dried)
UnSweetened Non-Dairy Milk (I used Almond)
Place all ingredients in a high speed blender, start with a tablespoon milk, blend, add more milk until desired consistency.
Asparagus Tomato Sandwich
Toast gluten-free bread. Spread cheese spread on each slice. Saute asparagus and green bell pepper in coconut oil over med-high heat for a couple minutes to lightly cook but retain slight crunch. Add tomato, salt and pepper. For non-vegan add salmon.