Delicious savory and creamy cashew spread with fresh herbs.
So I guess I could call this recipe “cashew cream cheese” but it’s not cream cheese. Guess I might be being a stickler here, but it’s not really cream cheese it’s made with cashews.
Sometimes I think when recipes are vegan and they resemble the look and creaminess of a dairy cream cheese, for example, that’s what the recipes ends up being called. But, I think that can be putting expectations on a recipe that aren’t realistic.
Now don’t misunderstand. Not in any way am I saying this creamy spread isn’t good. It’s just different than dairy cream cheese. And boy is it yummy!
Yes, this recipe for Creamy Cashew Herb Spread is really creamy and yes it’s filled with fresh chopped herbs and yes it does look like a dairy cream cheese spread, but it’s not cream cheese. This spread is its own unique thing – made with cashew nuts and fresh herbs – delicious and nutritious! Rant over! 😉
So now that I got that out of the way, this vegan cashew herb spread is very tasty. It’s great on crackers, toast, a bagel and as a dip for raw veggies. Today my husband used it as a sandwich spread with some sliced tomatoes – he said it was GOOD STUFF!
I was thinking that the base recipe would be great with other combinations like olives or sun-dried tomatoes and oregano and basil, etc. Now my gears are clicking and my brain is activated – the sky’s the limit! Endless possibilities and combinations.
This spread will not disappoint – how could it with fresh herbs, garlic and creamy cashews?
And another little very important fact – there is no added oil in this recipe – it’s oil-free – oh ya!
- 1 1/2 cups raw cashew pieces, soaked, *if the cashew are whole, cut in half before soaking*
- 2 Tbsp apple cider vinegar, may need 1 more teaspoon, to taste
- 2 Tbsp fresh lemon juice
- 3 Tbsp water - add 1 or 2 more if needed
- 3 green onions,(scallions), white and green part, chopped small
- 2 Tbsp fresh chives, snipped in small pieces with scissors
- 3 Tbsp flat leaf parsley, chopped small
- 1/4 tsp fresh rosemary, minced
- 1 clove frsh garlic, minced
- 1 tsp lemon zest (optional)
- 3 - 4 good pinches of salt
- several grinds of black pepper
**Soak the cashews overnight in water**
Drain and rinse the cashews that have soaked overnight
In a high speed blender or food processor, blend the cashews, apple cider vinegar, fresh lemon juice and water until smooth
Transfer this into a bowl and stir in the rest of the ingredients
Refrigerate the spread for a couple hours or overnight in an airtight container
Inspired by: In Vegetables We Trust
So guys, soak those cashews because it really makes a difference in the texture of the spread. And we want our spread nice and creamy right? And experiment with different combinations of herbs and spices.
And – Don’t forget to eat it on everything
Have a good one