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Prep Time: 2 Minutes Cook Time: 0 Minutes |
Ready In: 2 Minutes Servings: 6 |
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This is an original recipe for a versatile spread that is great on sandwiches or smeared on a lettuce leaf for a quick veg wrap; equally easy to use as a dip for crackers and veg or thin down a bit and use as a cream accompaniment for baked tofu, fish, etc. Toss with pasta or rice for a fresh, protein rich, dairy free cream sauce. Would also be nice to dress potatoes for a potato salad... hmmm... the possibilities are endless! My version comes out light green and looks a lot like guacamole, tastes fresh and herby and has a creamy mouth feel. The miso and nutritional yeast add a nutty/cheesy depth that you notice but can't quite put your finger on... and the garlic adds a raw zip that is really nice if you like that kind of thing! I love, love, love that this is something I can make that has no added fats or oils. Hope you love it too! (12 servings = 2 Tbsp per serving) Ingredients:
1 cup raw cashews |
1 tablespoon miso |
1 tablespoon nutritional yeast, flakes |
1/4 cup parsley, stems and all |
1/4 cup herbs, try oregano, basil, rosemary, thyme |
2 tablespoons sun-dried tomatoes, about 3 small pieces |
2 tablespoons lemon juice, lime juice is also great |
1 garlic clove (optional) |
pepper, to taste |
water, to thin as needed |
Directions:
1. Combine all ingredients in food processor and blend until smooth.
2. Add water if necessary to blend or to thin if desired.
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