Mexican Cheeze Spread

19 Oct

This spread is a lot like hummus because it has chickpeas, but is richer with the addition of cashews.  Like many homemade non-dairy “cheezes” this one has nutritional yeast to give it a cheesier flavor.  You can use this spread for a million different things, but I used it in a quesadilla with sauteed cremini mushrooms and red onion.  Yum!

Ingredients

1 1/2 cups cooked chickpeas, 1 can chickpeas, drained and rinsed

1 tsp sea salt

2/3 cup cashews, whole or pieces

3 T nutritional yeast (available in the bulk section of natural foods stores and well-stocked grocery stores)

1 jalapeno, roughly chopped (you can remove the seeds to reduce the heat, but I left them in)

2 handfuls fresh cilantro

2 T extra virgin olive oil

1 tsp dijon mustard

1/2 tsp garlic powder

Juice of one large lime or 2 key limes

1-2 T water

Preparation

Add all ingredients to a food processor  and process until smooth.  Scrape the sides with a spatula, and process again to ensure all the ingredients are well-incorporated.

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