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Nedley’s Melty Cheese

Aug 3, 2017 | by Lisa Reynoso

Nedley’s Melty Cheese

If you really like nachos with a melty cheese on top, or are looking for something to put on enchiladas or a taco salad, then look no further! This cheese has everything you’re looking for: color, stretchy-ness, flavor, the works. And with the addition of tahini, you are getting some brain-fueling Omega 3’s, as well.

2 cups water, divided
¼ cup raw cashews
1 4-oz jar pimentos
¼ cup nutritional yeast
1 ½ tsp salt
½ tsp onion powder
¼ tsp garlic powder
3 tbsp tapioca starch
1 tbsp lemon juice
1 tbsp sesame tahini

  1. Add 1 cup water and cashews and blend until creamy. Add all other ingredients and blend again until smooth. Add last cup of water (hot will shorten cooking time) and blend briefly. (If you have a high-powered blender, you may add all ingredients together.)
  2. Heat in a heavy saucepan, stirring constantly, and cook until hot and bubbly. Serve warm or cold, as desired. It will thicken slightly when cooled, but will still be sauce-like.

Chef’s Note: This cheese can be used in so many ways! Over nachos, on burritos, enchiladas, lasagna, pizza, broccoli or other veggies, or just about anywhere you would want a melty cheese. Baking it into a dish would intensify the flavor. Try adding Rotel tomatoes with diced green chilies for a tasty Mexican twist (add after blending everything else, though you may want to pulse briefly to chop up big chunks). You can use any red veggie (sweet or spicy pepper, reconstituted sundried tomatoes, etc) for color, too.

This recipe was modified from the book Depression the Way Out by Dr. Neil Nedley.

Lisa Reynoso
Lisa Reynoso is a stay-at-home wife and mother to three children. She spends most of her time homeschooling, cooking, and cleaning. She has embraced the challenge of cooking plant-based and gluten-free, and enjoys trying new recipes. She is a trained Associate Director for the Nedley Depression/Anxiety Recovery Program.

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