Ingredients:
- Nonstick cooking spray, for the pan
- 1/2 cup raw pecans, chopped and sifted
- 1 tablespoon oat flour
- 1 tablespoon refined coconut oil, melted
- Kosher salt and freshly ground black pepper
- 2 ounces vegan cream cheese
- 1/2 cup raw cashews, soaked overnight and strained
- 1 tablespoon nutritional yeast
- 1 teaspoon vegan Worcestershire sauce
- 4 to 5 dashes hot sauce
- 1/2 lemon, juiced (about 1 tablespoon)
- 6 tablespoons jarred pimientos, chopped
- Vegan crackers, for serving
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