Posted by: Sylvia, aka Shucky | February 20, 2011

New Recipe: Stedda Cheddar 2

Stedda Cheddar 2

Makes 2+ cups

3 T. extra-virgin olive oil
1 red bell pepper
3 cloves garlic
1-1/2 c. tahini
1/2 c. water
1/3 c. nutritional yeast (NOT baker’s, NOT brewer’s)
1/3 c. lemon juice, fresh
1 T. soy sauce or Bragg’s Amino Acids

Fry the pepper in the oil until soft, then blenderize. Add back to the pan with remaining ingredients, stirring until very smooth.
Great over pasta and baked potato, and very good on toast or crackers.

From the Woodsy’s kitchen!


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