Category:
Condiments + Spice Blends

Seasons:
January, February, March, April, May, June, July, August, September, October, November, December

Courtesy of Chef Marcus Antilla

Photography by Aimee Wenske

Sprouting grains and soaking nuts help activate enzymes and deactivate enzyme inhibitors. A Vitamix or other high-powered blender is preferred.

Easy

1 cups raw cashews
2 red bell peppers, seeded and roughly chopped
2 cloves garlic
1/8 cups lime juice
1 tablespoons raw apple cider vinegar
2 tablespoons olive oil
1 teaspoons salt
1/2 teaspoons cumin
1/2 cups nutritional yeast
Purified water, as needed

Red Bell Pepper and Cashew Queso Directions

Soak the cashews in water for at least 2 hours; drain.

Place the peppers, cashews, garlic, lime juice, vinegar, olive oil, salt, cumin and nutritional yeast in a blender. Blend on low speed, increasing the speed as the mixture comes together. Look for a smooth, queso-like consistency and add water, if necessary. Enjoy with raw crackers or vegetables.