Cheddar Cheeze Pleaze!
1 cup cashews, soaked 2 hours
1/4 cup almonds, soaked overnight
1 cup orange bell pepper
1 Tbsp tahini
1 lemon, juice
1 Tbsp nutritional yeast (optional)
1/4 tsp sea salt
water, only if needed to mix.
Combine ingredients in high speed blender, adding a tiny bit of water, if needed, and blend until creamy.
Using a small offset spatula, spread mixture on a non-stick dehydrator sheet.
Dehydrate 3 hours at 110 degrees. Flip and peel from sheet, transferring to mesh sheet. Score into 3-4" squares with a dull edge knife, and dehydrate at 110 degrees until dry, yet flexible.
Option: Don't dehydrate and serve as a cheese spread or sauce.