Red Pepper Cashew Cheese
- 2 cups raw cashews, soaked for 2-4 hours, drained and rinsed
- 1 medium red bell pepper
- ¼ cup lemon juice, fresh squeezed
- 1 teaspoon sea salt
- Place all bell pepper in a high-powered blender, then add the remaining ingredients, and process until smooth. Will keep in the refrigerator for up to 2 weeks and can be frozen.
- ~ Enjoy ~