**PREP ahead
Soak cashews for 30 minutes – 2 hours

PREP TIME
10 minutes

Yield
2 cups

2 cups raw cashews, soaked, rinsed and drained**
1 Tbsp apple cider vinegar
2 ½ Tbsp lemon juice
1 large red bell pepper, seeded and rough chopped
1½ tsp high mineral salt
1½ Tbsp tamari (wheat-free soy sauce)

1. Place all ingredients in a blender and blend until smooth and creamy.
2. Stored in a sealed container in the refrigerator, Cashew Cheddar Cheese Spread will keep for 10 days.
3. Serve with sliced vegetables, raw or gluten-free crackers, use as a cheese spread on gluten free bread, tortillas, or lettuce wraps, or add to zucchini pasta or gluten free pasta to create a delicious raw fusion version of mac and cheese!
4. Stored in a sealed container in the refrigerator, Cashew Cheddar Cheese Spread will keep for 14 days.

Possibilities:

#1:  Add ¼ tsp chipotle pepper powder to the blender for a spicy, smoky cheese spread.

#2:  Dip sliced apples and pears, or even grapes into Cashew Cheddar Cheese Spread.  Think of it like you would a fondue dish, and get creative.

A Note from Alicia:

This cheese spread is an awesome antidote for cheese cravings.  It’s rich, creamy, salty and tangy.  It makes a fantastic spread or dip for just about anything, so let your imagination run wild!