|24 h||0 min||12|
|1 1/2 cup||Cashew nuts, raw|
|1/4 cup||Irishmoss seaweed|
|1 tsp||Coconut oil (refined)|
|1/2 tsp||Chipotle chiles in adobo sauce, La Costena (plus 1 tbsp oil of oil from jar)|
|1/2 tsp||Celtic sea salt (or more to taste)|
|2 tbsp||Nutritional yeast|
Perfect for tamales!
Place the cashews in water in a small bowl. Cover and refrigerate overnight.
Rinse the Irish moss very well in a colander until all of the sand is removed and the smell of the ocean is gone. Then place it in water in a small bowl. Cover and refrigerate overnight.