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Vegan Cashew Spread
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Photography by Eric Wolfinger for Edible San Diego
Ingredients
Makes 1 cup
- 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
- In a large bowl, cover the cashews with cold filtered water and salt. Ensure the cashews are covered by at least 2 inches of water. Top with a dish towel and leave to soak for at least 6 hours, or overnight. The cashews will absorb a significant amount of water, so ensure your bowl is large 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 just to 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, along with 2 teaspoons of the sauce from the can. You can also add ½ teaspoon chili powder.
Torie Borrelli
Torie Borrelli is a holistic nutritionist and founder of The Vida Well. Borrelli is the author of The Mexican Keto Cookbook and developed a cooking school at Rancho La Puerta, the world-renowned health spa and resort in Tecate. She also works with brands like Siete Foods and Chosen Foods to develop product recipes that are healthy and delicious. Follow her work on Instagram at @thevidawell
