Pimento Cream Cheese
This cream cheese recipe holds great stuffed in a cucumber shell and wrapped in both saran wrap and tin foil overnight. With a serrated knife cut thin slices and garnish for serving on an appetizer platter. Or you can spoon it in a tomato shell on lettuce leaves.
1 cup red pepper (1/2 large) rough chop
1 teaspoon garlic, rough chop
1 cup cashew nuts
1/3 cup lemon juice
1 teaspoon sea salt
1. Blend all of the ingredients in a high powered blender until smooth and
2. Allow for set up in the refrigerator to resemble the texture of cream cheese.

Yield 1 cup


Excerpted from the book VEGAN BITE BY BITE by Marilyn Peterson
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