Cheddar Cheese Crunchies

 "Cheddar Cheese" Crunchies
1 1/2 cups hemp seeds 
1 1/4 cups raw cashews
2 red bell peppers 
4 teaspoons sesame tahini (optional)
1 cup water (as needed)
2 Tablespoons lemon juice
4 teaspoons nama shoyu (or tamari)
3 Tablespoons nutritional yeast (optional - not raw but adds a cheesy flavor)
1/2 teaspoon sea salt
1/4 teaspoon tumeric powder
3/4 teaspoon  garlic powder
1/2 teaspoon chili powder
pinch of cayenne, optional

1. In a high-speed blender, combine ingredients until creamy. Add more water only as  needed. (Consistency should be thick, but pour-able). Taste for spiciness, and adjust as needed.

2. Use as a cheese sauce/dip, or spread on 2-3 non-stick dehydrator sheets, using an offset spatula. (These are one my favorite kitchen tools and make spreading mixtures so much easier). Spread as thin as possible. (tip: dip spatula in glass of water periodically to help ease spreading. Also tap the tray on your counter top and let the mixture spread itself out evenly).  

3. Dehydrate at 110 degrees F for 4-6 hours. Using a wide spatula, peel the mixture off the sheet and flip it over. Do not worry if it breaks, just try to keep the pieces flat. Dehydrate another 3 to 4 hours.

4. Chop into smaller chunks, or break by hand and return to dehydrator another 3-4 hours, until crunchy. Store in refrigerator for a couple of weeks.