Vegan Cashew Spread
I was playing around on the Precision Nutrition Encyclopedia of Food website recently and stumbled upon this recipe. My hubs loved it! My blender was feeling the strain of my full on test day in the kitchen so I decided to not blend all the way down in preserving the old blender girl. Next time, I want to smooth it out and see if that works better or even makes a difference.
I get so tired of bringing the typical snack items to a party so this will be a good change!
Yield: 5
Vegan Cashew Spread
Cashew spread to use when you need something extra.
Prep time: 30 MinInactive time: 4 HourTotal time: 4 H & 30 M
Ingredients
- 1 1/2 cups cashews, raw, unsalted, soaked
- 2 T lemon juice
- 1 T extra virgin olive oil
- 4 T chives, finely minced
- 12 cranks freshly cracked pepper
Instructions
- Soak cashews: place the cashews in a jar and cover with water. Allow to soak for 4 hours, or place in fridge to soak overnight.
- Place soaked cashews, lemon juice, olive oil, salt, and pepper in a high-speed blender or food processor, and blend until smooth.
- Transfer mixture to a bowl and fold in minced chives. Serve as desired.
- Store leftovers in an airtight container in the fridge for 3-4 days.
Notes
Serve with crackers, breadsticks, bread or on any vegetable you might like.