David’s Cashew Cheese Spread

     Ok, we are not going to pretend that cashew cheese tastes anything like real cheese…but it can serve as a replacement for many of the uses you have for regular cheese.  This cashew cheese has a consistency similar to Velveeta cheese and can be used in casseroles, on nachos, in celery sticks, with macaroni, and even in sandwiches.  Think of it as a cross between spreadable cheese and peanut butter… without the peanut taste.
 
2 cups raw cashews – soaked over night
2 cups water
1 tbs. Braggs liquid aminos
2 tsp. Sea Salt
2 tsp. Dry Wasabi
2 tbs. Dried Onion (flake or powder)
4 oz Pimento (1 bottle)

Blend on high till smooth – slowly add while on high:

¾ cup Grapeseed oil - then slowly add
½ cup fresh Lemon Juice - then while still on high add:
2 tbs. Glucomannan Powder

Mixture will thicken quickly.  Once thick, scoop out mixture into a loaf pan lined with plastic wrap.  Smooth out till flat then cover with the extra wrap and place the loaf pan in the refrigerator.  It will be ready to eat in a couple hours.

So why make a cheese substitute?  Allergies of course – brain allergies.  Anyone with learning disabilities or gluten sensitivity should probably avoid all dairy products including cheese.  The milk protein looks like gluten to the body and will set off a reaction.  So enjoy this alternative.