Pimento Cheeze

I love to serve this with cut up apples for dipping. It would be delicious a lot of different ways.

Source: adapted from Arnold’s Way Recipe Book

Course: Vegan Cheeze

Cuisine: Bright Line Weight Loss

Serves: 1

Ingredients

• 2 ounces cashews (or almonds)
• 1 1/2 ounces red bell pepper
• 3/4 ounce lemon juice (about 1/2 lemon)
• 1 teaspoon salt
• 1 ounce water

Directions

1. Weigh out and soak your nuts starting the night before making. (You can short cut this or even skip it if you have to, but the “cheeze” is creamier and the weight of one serving will have to be different. You will need to calculate it.)
2. Drain the soaked nuts and put all the ingredients into a food processor fitted with the “S” blade. Process until smooth and creamy. This takes quite a while. Unless you have a really small food processor, you will probably need to make at least two servings at a time. One serving would not fill the processor enough to successfully process.
3. When everything is smooth, weigh it out into a storage container. When I make 2 servings, I get about 10 1/4 ounces. That makes each serving 5 1/8 ounces. That is, it takes 5 1/8 ounces of the finished product to contain a 2 ounce serving of nuts. The rest is water and pepper. I count the 1 1/2 ounces of pepper in each serving as a salsa condiment.
4. The “cheeze” is best if it is refrigerated for a while before serving. It will thinking up and be more the consistency of cream cheese.

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