>Now that I’ve confessed; here’s my latest favorite nut cheeze.
I always soak my nuts for at minimum of 12 hours; but I try to go a full 48 hours so that they’re easier to digest and easier on my little food processor
Southwestern Nut cheese (the child in me laughs. very hard)
1/2 c soaked nuts; a mixture of equal amounts of almonds, cashews, macadamia and brazil nuts
3 T soaking water
2 cloves of garlic
1 T olive oil
1/4 chipotle pepper
1/2 t adobo sauce from peppers
2 t taco seasoning
1/2 t salt (optional)
food process all until smooth. You may need a little more water; it really depends on how amazing your food processor is.
Enjoy on top of enchiladas, on crackers, on toastadas and enchiladas. Or dip some raw veggies in and pretend you’re being healthy. 🙂