Black Pepper Cheeze

Another raw recipe from Ani's Raw Food Kitchen. I loved the sunflower paté so much (it's all gone now.) that I had to try another delightful spread from this book. I chose the black pepper "cheeze" recipe because I had everything for it (cashews, garlic, lemon juice, black pepper) and it was easy to whip up in my blender. I also sprinkled some crushed red pepper and dried parsley into the cheeze for some color. This stuff is really really thick and creamy and tasted very cheese like. The cashews give it a very rich flavor. I really don't know how else to eat it besides spreading it on stuff. I didn't have any crackers so I put some on cucumber slices and topped them with olives. I really wish I had crackers because it was difficult to spread this on the cucumber. It was sliding off from all the moisture. So if you decide to ever make this, bring out the crackers!