This Mexican Cheese Spread is packed with flavor and is great to have on hand for almost anything. It makes a great topping for baked or sweet potatoes; use on bread in place of butter. Once made, I like to put this in a clear squirt bottle (less than a dollar at Wal-Mart) and keep refrigerated for a little touch-of-taste. This is also handy for using on a personal pizza when you want a hint of cheese, but not coated. Remember this is still made with cashews; all nuts have a high concentration of fat and calories.
Mexican Cheese Spread
- 1 cup raw cashews
- 1 cup salsa (more if needed)
- ½ cup nutritional yeast
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp Mrs. Dash garlic & herb seasoning
- ¾ tsp cumin
- ¼ tsp chili powder
Soak cashews overnight in water. Drain before preparing spread.
In a highspeed blender jar, add salsa, nutritional yeast, seasonings and cashews. Blend on high until spread is smooth. Add additional salsa until the desired consistency is reached. Keeps for 1 week.