Vegan Not-cho Cheese
Don’t even tell people this is a raw nut cheese, just serve it up and see what responses you get. Sprinkle lime juice inside the avocado skins from the Chunky Avocado Salsa for serving. This keeps in the fridge for two to three days and gets a little spicier each day.
2 cups macadamia nuts
1 1/2 tablespoons turmeric
1/8 to 1/4 teaspoon cayenne pepper
2 tablespoons nama shoyu (raw soy sauce)
2 tablespoons fresh squeezed lemon juice
up to 1/2 cup water (add as needed to reach desired consistency)
1 jalapeno, seeded and minced
tortilla chips
This recipe is best with raw macadamia nuts soaked for 10-12 hours rinsed and drained, but roasted, dry nuts also work. Blend nuts, turmeric, cayenne, nama shoyu (or soy sauce), water and fresh lemon juice in the Vita-Mix until creamy. The mixture warms as it blends. Add extra water and a little extra shoyu if you prefer a thinner consistency. Serve in the avocado skins from the Chunky Avocado Salsa recipe (page 65 in the Delicious Revolution Cookbook) along side the tortilla chips, a wedge of lime and cilantro leaves.
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