A delicious and creamy non-dairy cheese.
2/3 cup Brazil nuts (no need to soak as they – and Hazelnuts – have no enzyme inhibitor)
2 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons spring water
2 teaspoons sesame seeds
dash of sea salt
Blend the nuts in a Vita-Mix blender or food processor until creamy.
Delicious on crackers or flatbread.
Recipe from Katina