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Bright baja sunflower cheeze

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This is a beautiful green flecked cheeze spread with a really fresh, bright taste. While there is half a fresh jalapeno, this spread/dip is more garlicky than spicy. You could kick it up a notch zip! This is going in raw wraps, on tacos and maybe on top of some black bean nachos. It is gorgeous in real life, but I couldn’t get a good picture. Read the ingredients and decide for yourself if the flavor combination sounds appealing…don’t judge by my picture!

Soak overnight in enough cold water to cover:
1 c  raw sunflower seeds
1/3 c raw cashews
Food process soaked nuts and seeds with:
1/3 c shredded zucchini
1/2 bunch de-stemmed cilantro
1/2 seeded jalapeno
1/3 c water
2 garlic cloves
1/2 t salt, to taste
2 T lemon juice
Pulse until well combined. Will store for 4 days in the fridge.

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About laceythevegan

I'm a reader, a food lover, a crazy cat lady, an animal lover, local shopper and local music supporter. You can find me in East Nashville most of the time, shopping, having a drink at a locally owned bar, or eating food at a local restaurant. I like cumin and smoked paprika way more than I should, winter squashes make me happy, and while I do like most fruits, I only *love* berries and mangoes. I'd rather have salty snacks than sweets, and the darker chocolate is, the better. I still think Earth Balance is the best fake butter, Vegenaise is the best vegan mayo, and Almond Milk tastes better than soy milk. Chia seeds are my favorite egg substitute for the most part, and pumpkin tends to bind better than applesauce-especially in chocolate goods. I know a lot about food and nutrition, but that doesn't mean I'm the healthiest person. I tend to avoid eating out because I know I can make food that tastes better at home.

4 responses »

  1. Yes! All over this. I have everything in the fridge already and have really been wanting to make raw cheese lately. Thanks!

    Reply
  2. Can’t tell; you go back and forth on cooked and raw. What’s your %?

    Reply

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