Sun-Dried Tomato Creamy
Day 48: I have found raw food to be surprisingly flavourful and filling at the same time, and this dish is no exception. It is delish! I can’t, yet, bring myself to call these nut-based pastes ‘cheese’ or ‘cream cheese’ but I ‘paste’ sounds so pedestrian.
So, I am experimenting with ‘creamy.’
If you have an idea of something more effective, please post below.
Heaping 1/2 cup macadamia and cashew nuts soaked for a few hours
1/4-1/2 cup water ( depending on desired thickness)
1/3 cup sun-dried tomatoes, soaked for 30-60 mins
1 Tbs olive oil
1/2 Tbs apple cider vinegar
1 Tsp smoked paprika/chipotle mix (if you use the cowboy rub, you don’t need to add salt. If you don’t use the rub, then add salt to taste)
Pour half the water, the olive oil and the vinegar into your blender, then, carefully add the nuts. (You might not want to do what I did, and turn the machine off each time you add some nuts. Me, I added as the machine was running, which – let’s just say – involved some spray) Add more water until smoothly blended to desired thickness. When the mixture is the consistency of thick cream cheese, add the remaining ingredients.
Scoop up with some kale almond crackers.