This recipe was created by California Food for Life instructor, Sandi Rechenmacher, and was featured in Jen Reilly's wonderful cookbook, "Skinny Dish". Jen is an RD who created many of PCRM's recipes.


1 cup roasted, unsalted cashew pieces
2 T sesame seeds
1/2 tsp garlic
1/2 cup of a 14.5 oz can Diced and Fire Roasted Organic Tomatoes with Chiles
2 T lemon juice
1 tsp reduced sodium soy sauce

In a blender or food processor, process the cashews, sesame seeds and garlic powder.
Add the remaining ingredients and process until very smooth.
Leftovers can be stored in the frig for up to 4 days.
Can this be any easier???