Sunday, November 4, 2012

Pimento Cheese

4 oz. jar of pimientos
3 T. brewer’s yeast
3/4 cup cashews
1/8 tsp. garlic powder
2 T. sesame seeds or tahini
3/4 cup water
1 tsp. salt 1/3 cup lemon juice
Blend all ingredients on low speed, adding the water gradually and increasing to high speed until very smooth. Mix with tofu for use in lasagna or enchiladas recipe, saving 1 cup for another recipe in freezer. Delicious also as a spread on bread, potatoes, sandwiches, burritos. Substitute for cheese in any recipe except where grated or sliced cheese is needed.

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