Sea Moss Cheddar "Cheese"
1 - 12.5 oz Coconut Cream (full fat)
1 tsp. Pink Himalayan Sea Salt
2 tsp. Smoked Paprika
2 Garlic Gloves, crushed
1/3 c. Nutritional Yeast
2 tsp Yellow Mustard
3/4 c. prepared Sea Moss (see "Irish Sea Moss Dr Sebi's Healing Algae" video)
1 T. Arrowroot Powder + 1-2 tsp Spring Water to make a slurry
2 T. Avocado Oil or Grapeseed Oil
Note: Cheese will thicken as it cools and will solidify slightly when kept in the refrigerator. For a pourable cheese, add cheese to a saucepan and whisk in small amounts of plant-based milk until desired consistency is achieved.
Regina Thomas Dillard is a certified chef, founder of Inner Sanctum Wellness, Regina Cooks Culinary School and the author of FEED: Living Food Recipes to be Made and Eaten with Love. Available softcover, digital download and Amazon.