apple apple cider vinegar avocado banana basil black pepper brown rice cabbage canned tomatoes carrots cayenne chickpeas cilantro cinnamon cumin dairy free egg free garlic ginger gluten free Kale lemon Nutritional Yeast onion paprika parsley quinoa raisins red pepper rolled oats soy milk spinach stevia sumac sweet potato tahini tofu tomato tomatoes turmeric vegan vegetarian walnuts wheat free whole-wheat flour
- 1 cup Raw cashew (pre-soaked)
- 1/2 package Tofu
- 1/2 cup Water (reserved from cashews)
- 1 tbsp Coconut cream
- 1/2 Lemon
- 5 Stevia packets
- 1/2 tsp Vanilla extract (optional)
- 1 cup Raw walnuts
- 1/2 cup Dates (Medjool preferred)
To prepare the crust, add nuts and dates into the food processor and pulse. Press into a glass Pyrex dish in an even layer. Next, add the “cheese” ingredients into the blender or food processor. The cashews should be soaked for at least 12 hours in advance. Make sure to reserve the water. Spread the “cheese” in an even layer on top of the crust and then refrigerate for at least one hour prior to serving.
Free of processed sugars, dairy, and gluten and still delicious!