Vegan "cheese" Spread

9 ingredients
4 steps

Ingredients

  • 1 small red pepper, chopped
  • 1 tablespoon olive oil
  • 1 12 cups raw cashews, unsalted
  • 14 cup sesame seeds
  • 12 cup water
  • 23 cup nutritional yeast flakes
  • 14 cup lemon juice (or sub vinegar)
  • 14 cup flax seed oil
  • 1 tablespoon Braggs liquid aminos (or light soy sauce)

Directions

  1. 1
    Saute the pepper in the olive oil until soft.
  2. 2
    Using a blender or food processor, blend the cooked red pepper and all the rest of the ingredients until smooth.
  3. 3
    Adjust seasoning to your tastes.
  4. 4
    Keep refridgerated for up to 10 days.

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