Basil Cashew Cream Spread

My basil cashew cream spread is quick and simple to make and perfect for collard wraps, zucchini noodles, raw lasagna, or as a dip for veggies and crackers. I hope you enjoy the creamy texture and fresh basil flavor.

Ingredients
1 cup raw cashews
juice of 1 lemon
2 tbsp nutritional yeast
1 handful fresh basil
1/2 tsp sea salt (or to taste)
pepper to taste
water

Directions

1. Place cashews in a bowl and cover with filtered water. Let them soak in the fridge for 5 hours.

2. Next, drain and rinse cashews

3. In a high speed blender or food processor, put in the cashews, 1/4 cup water, and remaining ingredients.

4. Blend well until a creamy texture is achieved. You may need to add more water to achieve the desired consistency you are looking for.

This is a versatile recipe; you can make the spread thick or thin it out with more water for noodle dishes. I made collard wraps, using beautiful collard leaves that were growing in my garden.

Thanks for reading!

Be the light,
Mary

20150716-151624.jpg
20150716-151940.jpg

2 thoughts on “Basil Cashew Cream Spread

  1. Hi, Mary! I am so excited to visit your blog for the first time. I’ve been enjoying your YouTube videos, but until today, I didn’t realize that you have a blog. This is a beautiful website, and I look forward to reading (seeing) more of your work. You can visit me at warmaspie.wordpress.com. Thanks!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s