You know what I find intimidating? Baking bread. Sure, sure - there are probably more important things to be intimidated by. But breads always seemed a little out of reach. Turns out, bagels are not actually that difficult to make! Okay, so maybe mine turned out a little rustic, but very yummy. (Check out Sophisticated Gourmet for the bagel recipe)
This cream cheese inspired spread has been in my head and scribbled in my ideas notebook for some time now and so I'm so happy with how it turned out. Spread it on a fresh toasted bagel, add some sliced cuc, and some thinly sliced radish and you have yourself a meal that is super fresh and satisfying. I hope you love it as much as we do.
Herb and Garlic Cashew Spread
- 1.5 cup Soaked Cashews
- 2 cloves Roasted Garlic (or 1 raw clove)
- 4 tbs Fresh Lemon Juice
- 3 tbs Melted Coconut Oil
- ½ teaspoon Sal
- ¼ cup Water
- 2 tbs Nutritional Yeast
- 1 tbs Miso Paste
- ¼ cup Chopped Herbs (I like dill, parsley, and basil)
Combine all ingredients (EXCEPT chopped herbs) in a food processor and blend until very smooth. Make sure your ingredients aren’t too cold. You want the coconut oil to mix in well and if your machine or ingredients are too cold the oil will start to solidify and separate.
When the spread is smooth, start to combine finely chopped herbs in the food processor. If you combine too well, you may end up with green cream cheese. So don’t over mix.
You can certainly eat the spread now, but I would suggest transferring it to a container in the fridge. There it will firm up a bit but still remain spreadable.
Thanks for stopping by!
If you make this cashew spread, be sure to share with me on social media 🙂
Have a wonderful weekend.