BRAZIL NUT PARMESAN
• 2 Cups Dry Brazil Nuts
• 1 Cloves of Garlic
• 1 tsp. Salt
Yield: 1 Cup

Process in the food processor, on slow speed, until fluffy & parmesan texture. Do not over-process into a paste or under-process leaving big chunks. Throw on top of your favorite pasta, mix in with quinoa for added flavor, or toss it in a salad!

MACADAMIA CHEDDAR
• 1 1/2 Cups Chopped Bell Pepper
• 1/8 Cup Lemon Juice
• 1 tsp. Salt
• 1 1/2 Cup Macadamia Nuts
Yield: 2 Cups

Blend bell pepper, lemon juice and salt. Add macadamia nuts and blend until smooth. We love this on our veggie burger, dolloped on top of grilled toast, or used as a go-to veggie dip.

CASHEW RICOTTA
• 1 1/2 Cups Soaked Cashews
• 2 Tbsp. Lemon Juice
• 1/2 tsp. Salt
• 3/4 Cup Filtered Water
Yield: 1 3/4 Cups

Blend soaked and rinsed cashews, lemon juice and salt with 1/2 water. When smooth, slowly add remaining water to keep mixture pulling down to blender. Drizzle on soup, add to pesto for extra creaminess, or add on top of tacos!