Rawfried Beans

This recipe takes about a day in advance to make - at least eight hours for soaking the seeds, and at least twelve hours for the spread to sit before serving.

1 cup raw sunflower seeds
1/2 cup raw cashews
1/4 cup vegetable oil
2 cloves garlic, roughly chopped
1 tbsp + 1 tsp chili powder
1 tbsp + 1 tsp chipotle hot sauce
1 tsp tamari
salt to black pepper to taste

Pour the sunflower seeds in a large mason jar or medium bowl and cover with cold water. Cover the container and let the seeds soak in the refrigerator for at least eight hours. After soaking, many of the skins from the seeds will be floating at the top of the water. Remove as many of these as possible before draining. The seeds will expand after soaking, and you should end up with around 1 1/2 cups of seeds.

Add the seeds, cashews, vegetable oil, and garlic to a food processor and let the machine run until the mixture starts to become smooth, scraping down the sides with a spatula as necessary. Add the chili powder, hot sauce, and tamari or nama shoyu and continue to process until the mixture becomes uniformly smooth. Move the mixture to a small bowl, cover with plastic wrap, and refrigerate for at least twelve hours to let the flavors meld. Serve cold or at room temperature.