I’ve started making a really easy homemade cheese spread to use in all kinds of ways. You’re seeing it served as an appetizer in the photo (with sliced English cucumbers and whole grain oil-free crackers), but it’s really good spread on Ezekiel toast for breakfast, then piled high with mashed potatoes and roasted vegetables too.
I can promise this stays fresh for (at least) several days in the refrigerator, and maybe more. It’s usually gone by then. Please enjoy!
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Instructions Add all ingredients to a high-powered blender (like a Vitamix). Process for a few minutes, until super creamy. Serve immediately or refrigerate for a firmer cheese spread. Copyright © Vicki Brett-Gach | Ann Arbor Vegan KitchenCREAMY HERB CHEESE SPREAD
1 1/4 cup raw cashews
5/8 cup water
2 to 3 tablespoons fresh lemon juice
1 tablespoon dried dill
2 teaspoons dried basil
2 teaspoons shallot powder (or onion powder)
2 teaspoons yellow or brown mustard
1/2 teaspoon kosher salt
1/2 teaspoon coarse ground black pepper
dash cayenne pepper (optional)
dash Cajun seasoning (optional)