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2 cups raw whole cashews
1 1/3 cups of filtered water
½ lemon (squeeze juice and discard lemon)
1 TBL Coconut Oil Spectrum Organic
2 TBL chives or scallions diced
1 clove garlic (pressed through garlic press)
¼ tsp sea salt

Put cashews in blender. Pour in water. Use mix, chop and puree settings on blender until smooth (1 minute).  Add in lemon juice, coconut oil, scallions, garlic and sea salt. Mix and puree for 1 minute longer. Refrigerate for 1 hour before using. Spread will firm up in the refrigerator. Spread on bagels and toast or use as a dip for Amy’s tofu scramble in pocket.

For a sweet twist, substitute garlic, scallion and sea salt with 1-2 TBL Agave Nectar to your liking. Spread on pancakes and waffles for a sweet cream cheese spread.

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1/4 cup raw Brazil nuts, soaked in water for 4 hours or longer
2/3 cup water

In a blender or food processor, add Brazil nuts and water puree until smooth. For a smoother consistency, strain blended nuts through a cheesecloth. Final product will mimic ricotta.

Use as a cream sauce on pasta (mixes in with red sauce), add to hot chocolate, or spread on toast or a bagel.

Makes 1/4 cup spread and 1/2 cup nut milk which is great in coffee, on cereal, or in hot chocolate.