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Jalapeno Cilantro Cashew Sheeze

What you need: 

1 cup raw cashews, soaked at least 2 hours
1 jalapeno or serrano pepper, seeded and minced
2 to 4 tablespoons extra virgin olive oil
1/4 cup cilantro leaves (or more)
1 tablespoon nutritional yeast
1 to 2 cloves garlic, pressed
juice of 1 lime
sea salt to taste

What you do: 

1) Place all ingredients in a blender and blend until smooth. You may need to add a bit of water, depending on your blender speed and how much olive oil you use. This sheeze is very good on raw tacos and burritos.
Source of recipe: My version of traditional raw sheeze.

Preparation Time: 
15 minutes
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

This just inspired me to make a Mexican pizza  :) Thanks!!!

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This was very tasty! As my first experience making nut cheez, I'm not sure what to compare it to... but I liked it, and will undoubtedly make it again. Had to use 1/2 almonds & 1/2 Brazil nuts (that's what I had on hand), & it turned out very yummy, though I'll try it again with cashews just to be thorough.  ;)

I also added a little cumin, on general principal... I used 4 Tbsp. of oil & it still needed a good bit of thinning in order to blend well (I used soymilk instead of water), but that may be because I wasn't using cashews. We've been eating it mainly as dip, with crackers-- delish! Thanks for the recipe!

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