Cashew and Sesame "Cheese"

1/2 cup of drained cooked white beans
1/4 cup of fresh lemon juice
3 tablespoons of cashew butter
2 tablespoons of tahini
Salt to taste
1 to 2 tablespoons of water, if needed

Pulse the beans in a food processor a few times.

Add the remaining ingredients, using the water only if needed to help in the processing.

Process into a smooth, thick paste.


Note: If you don't use the oil on top of the cashew butter you will create a firmer "cheese."

Variations:

Add 1 or 2 tablespoons of finely chopped chives or scallions before or after processing.

Add 1 teaspoon of paprika with a pinch of cayenne before processing.

Stir in 1 teaspoon of ground caraway seeds, 2 teaspoons of finely chopped pickles (or pickle relish), and some freshly ground black pepper after processing.