CASHEW CREAM SPREAD

by Oana

I made sweet cashew cream that I used in the cakes, it’s very tasty. But I wanted something salty to spread on bread, something to go with radishes and cucumbers. So I thought that instead of honey and vanilla, I would add salt, garlic and nutritive dry yeast. And it turned out something reminiscent of commercial cream cheese spreads, but without dairy and flavor enhancers.

    Ingredients

    • cashew
    • Nutritive dry yeast
    • Chilli flakes
    • Garlic powder
    • Coconut butter
    • Fresh dill
    • Salt

    Method of preparation

    1

    I didn’t write quantities because the taste of the dish depends on everyone’s preference. Cashews are soaked overnight or at least for 3-4 hours. I put about 100 grams, from which 4-5 spoons of cream came out. After it soaked I washed it well, then put it in the mini blender, along with a tablespoon of coconut butter and a few tablespoons of warm water. I mixed until I got a thick paste. Now we start adjusting the taste. I put little by little of the nutritive yeast, salt, chilli flakes and garlic powder until I got the desired taste. We can also add a teaspoon of warm water if the cream seems too thick. We transfer to a box with a lid and put the chopped dill, stir, put the lid on and refrigerate. The next morning we have a “cheese” cream goodie to spread on toast.

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