With a taste all its own, this spread is one of my favorite indulgences. So versatile, it can be adopted in a variety of recipes.  From dips and spreads to the “cheese” in Mac and cheese, this is a quick and easy recipe to prepare.
I am fortunate that I have family members willing to try my concoctions and at this past Memorial Day celebration, they did not disappoint! Used as a dip, it was a hit.
Adjust the amount of non-dairy milk depending on the recipe.  For example, I use slightly more almond milk (rice milk or a little water, depending on what is on hand) for a Mac and cheese dinner.
Although it has never lasted more than a week in our house, it should keep for up to two weeks in the fridge or 6 months frozen.

Ingredients:
1 cup raw cashews
1/2 cup nutritional yeast
1/2 lemon, juiced and a little zest
1 tbsp onion powder
1 tsp garlic powder
1/8 tsp white pepper
1/2 cup non-dairy milk (I use almond)

Directions:
Soak raw cashews overnight, this makes them softer and thus easier to blend (also helps in digestibility). Blend together ingredients in order presented. I have a Vitamix which is a godsend for blending but I think a food processor will work fine.

Can you think of other ways to incorporate this recipe into dishes?  I am working on adjusting ingredients and developing desserts. Leave a comment or a recipe of your own ….

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