Wow, will this knock your socks off! And very simple to make, just the way I like them. It has a light healthy gourmet taste.
Herbed Cream Cheese by Karen Parker
(from “The Complete Book of Raw Foods”)
Yields: 2 to 3 cups
Special Equipment: Blender
1 1/3 cups Brazil, macadamia or pine nuts, unsoaked
1/4 cup olive oil
3 tablespoons lemon juice
1 1/2 teaspoons salt
1 teaspoon freshly cracked peppercorns
2 tablespoons fresh dill, minced
1 tablespoon sage, minced
Combine the nuts, lemon juice, salt, olive oil and 1/3 cup of water
in high-powered blender, mixing until smooth.
Transfer the mixture to a bowl. Hand mix in the remaining
ingredients. Cool in the refrigerator for half an hour before