This is a combination recipe that is great for refried beans. The original is from Robyn Boyd and is in her book RawSome (mostly raw with some cooked…has kid approved recipes) Her version used 2 cups of almonds only and the rest of the OPTIONAL ingredients and she used Wholeearth Latin AMerica Spice blend instead of the herbs listed. This version is from my friend Beth who is a Raw Chef and likes to keep the power of the spice in your hands!
1 cup Sunflower seeds
½ cup Almonds
¼ cup Cashews
1 clove garlic, or more to taste
Braggs, to taste
¼ teaspoon mustard powder, celery, cumin
1 cup sun dried tomatoes, soaked 2-4 hours OPTIONAL
1 teaspoon Brewers Yeast, OPTIONAL
Soak your nuts and seeds (and sundried tomatoes if going that route) drain all the liquid then add all the rest of the ingredients into the food processor, I like it a little chunky, so I dont blend all the way.
Try it with the Spanish Rice, Sour Cream, Torilla and Taco Filling recipes from this site for a FIESTA!