Tahini un-cream cheese recipe
1/3 cup tahini
1/3 cup nutritional yeast
water as needed
Juice of 1/2 lemon or lime
1-2 tsp. Annies gluten-free mustard
2 tsp agave nectar, honey, maple syrup, or simple syrup
3 tbsp. minced fresh basil

1/3 cup chilled lemon dill dressing as follows:
1/6 cup canola oil
1/6 cup lemon or lime juice
1 tsp dill weed
dash of agave nectar
sprinkle of salt

Whisk lemon dill dressing ingredients together and chill in refrigerator (or freezer if you are trying to hurry this).

Pour tahini into a small food processor or blender. Add nutritional yeast and lemon or lime juice. Process. Add fresh basil, mustard, agave, and enough water to keep the ingredients blending together but not enough to make it soupy. When you have a smooth paste, add your chilled lemon dressing. Process. You should have a creamy sauce that resembles the texture of cream cheese. You want it thick enough that you can scoop in balls with an ice cream scoop and spread it thickly on gluten-free toast if desired.

Taste and adjust seasonings as needed.

Delicious on baked spaghetti squash, pasta, or as a topping for sandwiches. Just add veggies!