Jiffy Cheese Spread

3/4 C. of water
1/3 C. of clean raw cashews
1 cup of cooked brown rice
2 oz. jar of pimientos
2 T. of fresh lemon juice (use only fresh squeezed)
2 T. of food yeast flakes
1 t. onion powder
1 t. salt
1/4 t. garlic powder
pinch of dill weed

Process cashews with about 1/2 cup of the water in a blender until very smooth. Add remaining water and cooked rice and continue blending. Add remaining ingredients and continue blending until very smooth. Put in airtight container and refridgerate. Will last about a week. Makes 2 cups. Here are some extra tips. Make sure you blend it well. It tastes better if you let it sit overnight so the flavors blend. You can make this into macaroni and cheese and add tomatoes, onions, olives, mushrooms to spice it up. Maybe a little Lawry's seasoning. You can put it on a baked potatoe or dip fresh vegetables in it.
The yeast flakes can be ordered from www.bobsredmill.com, click on the product list and scroll down to nutritional yeast. Do not make this recipe without it, because it won't taste good. These yeast flakes are not brewer's yeast or bread yeast. Make sure you get the right flakes. There are a lot of recipes on this website too. This recipe is delicious, but it's not cheese and may take a little time for your taste buds to adjust to it, but it's worth it.