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Pimiento Cheese

4 oz. pimientos with juice (or fresh yellow and red bell peppers: 1 whole

3/4 cup hot cooked brown rice (okay if cold, just use boiling water for recipe)

3/4 cup water (at least enough to make desired consistency)

1/3 cup nutritional yeast

1/4 cup raw Tahini (sesame seed butter)

1/2 cup Blanched, raw almonds

1/2 tsp. Garlic Powder

1 tsp. Onion Powder

1 - 1 1/2 tsp. Salt

BLEND all ingredients until smooth, about 5-8 minutes.

Will keep in refrigerator for 5 - 6 days

* This recipe can be varied for different "cheese" flavors. Try blending with: green chilies, tomato sauce and basil, etc.

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