DAIKON CHEEZ BITES
Leftover cashew chedda cheez
Daikon slices about 2 inches wide and 3 – 4 inches long.
Arrange the daikon slices close to one another on a teflex sheet-covered dehydrator tray.
Spread a spoonful or so of the cheez on each daikon slice.
Dehydrate for 6 hours or so at 100 degrees.
Check the slices for dryness. If not completely dry, put them back into the dehydrator and continue to dehydrate until they are completely dry.
When the cheez bites are completely dry, remove from the dehydrator, eat some, and store the rest in a tightly sealed container in the refrigerator.
Remove the tray from the dehydrator, peel the cheez-covered daikon slices from the teflex and place them
I used a variation on my cashew chedda cheez recipe that has butternut squash and olive oil in it.
CHEDDA CHEEZ, TOO
1 C cashews, soaked 2 hours, rinsed and drained
1 med. red or orange bell pepper, seeded and chopped
1-1/2 C butternut squash, peeled and cubed
Juice of 1 lemon
1 T extra virgin olive oil
2 T nutritional yeast (optional, not raw)
1 t sea salt, or nama shoyu (or to taste)
6 T water
1 T garlic powder
1 T chili powder, or to taste (optional)
Place all ingredients in the VitaMix and process until smooth.
Use right away, or refrigerate for a firmer texture.
The taste of this chedda cheez is pretty much like the simpler one I usually make (1 C cashews, 1/3 lg. red or orange bell pepper, 1 T chili powder, 1 t onion powder, 1/2 t sea salt, juice of 1 lemon, water to cover cashews, all blended smooth). I wanted to try it because it is a good way to use up butternut squash.
Both cheezes can be used as a spread, as a sauce, as a salad dressing, or as a dip.