Dairy-Free Cream Cheese Appetizers

Ingredients

• 32 servings bell peppers green black sliced chopped (, , Kalamata)
• 0.3 cup neutral-tasting oil (such as rice bran, grapeseed or canola)
• 1 cup cashew pieces raw unsalted
• 0.1 teaspoon garlic powder 
• 2 tablespoons juice of lemon 
• 4 ounce columbus all-natural 
• 0.3 teaspoons salt 
• 1 teaspoon tahini 
• 32 servings water as needed

Equipment

• food processor
• whisk
• blender
• toothpicks

Directions

1. Place the cashews in a spice grinder (in two batches) or food processor and grind into a powder; it takes about 30 seconds.In a small blender or food processor, blend the ground cashews, oil, tahini, and garlic until smooth. Blend in 2 tablespoons of lemon juice and 1/4 teaspoon of salt. Taste test with your serving medium, and add more of each, if needed. I use the full amount of each with crackers, but much less when serving in salame cones. Blend in a little water, as needed (around 2 tablespoons with the lesser amount of lemon juice, none when using the full amount), if it is too thick to get a creamy consistency.
2. Place the mixture in the refrigerator, and let it chill for at least 4 hours, or overnight. This gives it time to thicken and for the flavors to meld.
3. Whisk with a fork. If too thick to pipe and not creamy in consistency, whisk in water, 1/2 teaspoon at a time.If making salami cones, roll each slice into a cone shape, and stab with a toothpick to keep the wrapped shape.Pipe the dairy-free cream cheese into the cones, and garnish with sliced olives or other flavor boosters, such as red bell pepper.