Delicious & Easy

Vegan Cashew Spread

Image: Eric Wolfinger

In a large bowl, cover the cashews with cold filtered water and salt. Make sure the cashews are covered by 2 inches of water. Top with a dish towel and leave to soak for a minimum of 6 hours, or overnight. The cashews will soak up a ton of water, so make sure your bowl is big enough. Drain and rinse the soaked nuts to remove the taste of salt.

Place the soaked cashews in a blender or food processor and add the lime juice, vinegar, nutritional yeast, turmeric, paprika, garlic, and enough fresh water to just cover the cashews. Blend until the mixture is smooth. If you want to use this as a crema, stir in hot water until the desired consistency is achieved. Season with more salt. Store in the fridge for 3 to 5 days.

If you want to spice it up, add 1 to 2 canned chipotles in adobo sauce plus 2 teaspoons of sauce from the can. You can also add ½ teaspoon chili powder.

Reprinted from The Mexican Keto Cookbook. Copyright © 2019 by Torie Borrelli. Photographs copyright © 2019 by Eric Wolfinger. Published by Ten Speed Press, an imprint of Penguin Random

Ingredients for

Vegan Cashew Spread

1 cup raw cashews
¼ teaspoon kosher salt, plus more as needed
2–3 tablespoons freshly squeezed lime juice
1 tablespoon apple cider vinegar
¼ cup nutritional yeast
¼ teaspoon turmeric powder
½ teaspoon smoked paprika
2 cloves garlic, peeled

Instructions for

Vegan Cashew Spread

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