SUN-DRIED TOMATO CASHEW SPREAD

It's flavor forward, really addictive and readily adaptable. This makes this recipe a must make. Enjoy this spread on crackers or a wrap, crumble over pasta and tacos or pair with the infamous avocado toast creations.
 

• Side, Filling, Accompaniment
• Prep-time: 10 minutes
• Vegan, gluten, soy free
• Yield: Approx. 1 cup

 
INGREDIENTS:
 
1 cup raw cashews, soaked 2-4 hours then drained
1 clove garlic
1/2 shallot, coarsely chopped
Juice of one fresh Lemon – approx. ¼-1/3 cup, to taste
1/2 cup organic Sun-Dried Tomatoes, re-hydrated                
Pinch sea salt, to taste, sun-dried tomatoes are salty
Optional yes so delicious - 1.5 tbsp light organic miso paste

DIRECTIONS:
                                                                                           

1. Chop garlic in the processor then add the cashews, shallot, and 1/4 cup lemon juice and process until a thick paste forms.
2. Chop sun-dried tomatoes, add to the processor with miso if using and pulse until tomatoes are incorporated into the mixture. There will still be some chunks of tomato.
3. Taste and add remaining lemon juice and a pinch of sea salt if needed, pulsing just enough to incorporate it
4. Chill until serving time.

 
OPTIONS:
 

• Vary by adding a tsp or dried Italian herbs and a pinch of dried chili peppers or cayenne              

• Blend in 1 tbsp Maison Orphee olive oil - garlic, walnut or hazelnut for added richness 
• Vary the nuts using 1/2 cup almonds and 1/2 cup cashews or walnuts (soaked 4-8 hours, drained)
• Blend in 2-4 tbsp nutritional yeast if desired for a more cheese prominent taste.

 
 
 

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