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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This cheese is good on pretty much any dish that could use a little extra crunch or saltiness. It has cumin in it which gives it a little Mexican flair. Read more . Skip the dehydrating step and use it as a dip for the hot-n-spicy tortilla chips! Ingredients:
* 1 large red bell pepper, chopped |
* 4 tbsp lime juice |
* 2 tsp sea salt |
* 2 cups macadamia nuts, soaked for 1 or more hours |
* 1 tbsp nutritional yeast |
* 1 tsp cumin |
Directions:
1. 1. Blend the pepper, lime juice, and sea salt.
2. 2. In a food processor, pulse the nuts a few times.
3. 3. Add the pepper mixture and the remaining ingredients to the nuts. Pulse until mixed but still chunky.
4. 4. Spread onto a Teflex lined dehydrator at 115 degrees F for about 6 hours. Flip the sheets over and remove the liners. Dehydrate for an additional 6 hours.
5. 5. Break into chunks. Store in an airtight container in refrigerator or freezer.
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