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.
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
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!