from Alissa Cohen’s Living on Live Food Book.
1 cup cashews (preferably soaked for a half hour but OK if not)
2 T nutritional yeast
1 T lemon juice
1/4 cup water
Blend all ingredients in a food processor. (Linda’s note: Use as is. Alissa’s recipe has you spread on a teflex sheet and dehydrate into cheese slices but this can be used just as is.)
You can serve the chilli with cheese on sprouted grain tortillas, if you aren’t completely raw. You can eat with raw crackers/bread or raw tortillas. You can serve inside cabbage or kale leaves or on a salad. I’ve even made a kind of pizza for the kids where I’ve taken one of those gluten-free pizza crusts and melted vegan cheese on top and then put this on top or had them dip into this. The kids like it a lot.