Nacho Cheese

Yields: 1 qt.
2 cups cashews, soaked 4-6 hrs
2 carrots, rough chopped
2 Tablespoons nutritional yeast
1 Tablespoon + 1 teaspoon chili powder
1 Tablespoon lemon
2 teaspoons crystal salt
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/16 teaspoon cayenne
1⁄2 - 1 cup water

How to create:

Place all the goodies in your blender, process until smooth. Presto! Instant nacho cheese that day glow velveta color we learned to love!

Serving Suggestions:

Use as the first and top layer when building nacho bites.
Spread nacho cheese on crunchy flax crackers and re-dehydrate until cheese is dry, top with a tomato slice and enjoy!

Nacho Bites:

Yields 8 pieces
4 bell peppers, red, yellow, purple and orange
1 scallion, sliced thin
1 roma tomato, sliced thin
1⁄4 cup thinly sliced red cabbage
1 avocado, sliced thin
2 Tablespoons black oiled cured olives, fine chop
3⁄4 cup nacho cheese recipe (see above)
4 stems cilantro, chopped for garnish

"I have had people say

this is their very favorite meal,

cooked or raw!" ~ adm

To prepare the peppers:

This step is optional, I do this step when I am introducing someone new to raw foods. The peppers become soft and lend themselves well to this dish.
Cut the peppers in half through the seed pod. Remove the seed pod and place the peppers on a mesh lined dehydrator tray. Dehydrate at 108 degrees for 6 hours or until soft.

To assemble:

Coat the inside of each bell pepper with the nacho cheese, add a few thin slices of scallion, lay down a few slices of avocado, top this with 1 T red cabbage, place a thin tomato slice on top, sprinkle with oil cured olives and cilantro. Drizzle a bit of nacho cheese on top for color. Place the extra sauce in a bowl for people to help themselves to more!