Sun dried Tomato Cashew Cheese Spread
Once again, in the interest of simplifying your life, we have a raw food recipe that can be used more than one way. You can start with the base, which can be eaten as it is, or get creative and add it to other ingredients to make the rawchoes. I used smoked sun dried tomatoes to give it a little more depth.
Sun Dried Tomato Cashew Cheese Spread
- 1 cup cashews soaked for at least 6 hours and drained.
- 1/2 shallot coarsely chopped
- juice of one lemon
- 1 clove garlic
- pinch of sea salt
- 1/2 cup smoked sun dried tomatoes
Turn on food processor and while blade is running, drop the clove of garlic in. Once it is chopped, add the cashews, shallot, lemon juice and pinch of sea salt. Process until a thick paste forms. Add chopped sun dried tomatoes and process until tomatoes are incorporated into the mixture. There will still be some chunks of tomato.
Mock Sour Cream
- 1 young coconut (flesh from)
- 1/4 cup soaked cashews (soaked for at least 4 hours)
- juice from 1/2 lemon
- juice from 1/2 lime
- 1 tablespoon white miso
- 1/2 cup water
- Combine all ingredients in Vitamix blender. Blend until smooth.
Corn Flax Chips
- 6 cups frozen corn
- 1 red pepper
- 2 limes (juice from)
- 2 cloves garlic
- 1 teaspoon cayenne
- 1 teaspoon paprika
- 1 cup flax seeds, ground
Combine all ingredients in food processor and pulse until a paste is formed. Remove from processor and stir in the flax seeds. Spread onto teleflex sheets and score lightly. This batter is sticky so you may have to wet your hands when spreading it out. Dehydrate at 145 for 1 hour then 114 for 5-6 hours. Flip chips over, remove teflex sheets and finish dehydrating until dry.
Layer Corn Flax Chips on plate. Crumble Sun-dried Tomato Cashew Cheese Spread on top of chips. Top with chopped avocado, tomatoes and Mock Sour Cream.