Total Time
Prep 2 mins
Cook 0 mins

This is an original recipe for a versatile spread that is great on sandwiches or smeared on a lettuce leaf for a quick veg wrap; equally easy to use as a dip for crackers and veg or thin down a bit and use as a "cream" accompaniment for baked tofu, fish, etc. Toss with pasta or rice for a fresh, protein rich, dairy free cream sauce. Would also be nice to dress potatoes for a potato salad... hmmm... the possibilities are endless! My version comes out light green and looks a lot like guacamole, tastes fresh and herby and has a creamy mouth feel. The miso and nutritional yeast add a nutty/cheesy depth that you notice but can't quite put your finger on... and the garlic adds a raw zip that is really nice if you like that kind of thing! I love, love, love that this is something I can make that has no added fats or oils. Hope you love it too! (12 servings = 2 Tbsp per serving)

Ingredients Nutrition


  1. Combine all ingredients in food processor and blend until smooth.
  2. Add water if necessary to blend or to thin if desired.
Most Helpful

This was wonderful! I don't know why but I got it very creamy without presoaking the cashews. I made it in my Thermomix where I have made nut butters before, so this was just kind of herbed nut butter and worked very well. First I powdered the nuts at highest speed, then added the other ingredients and processed at half speed until it was creamy. I will definitely make this again! Thanks for sharing!
Made for I've saved all these recipes tag game / Diabetes Forum.

Mia in Germany April 01, 2012

This is really tasty, and you can whip it together with pantry staples which is great. The only thing that didn't quite make it 5* for me is that I don't think you could ever really get this to a smooth creamy consistency without presoaking the cashews. If I had added water it would have made it too runny. I was using it as a spread/dip so in the end I added some soft tofu to give it some extra volume and help the cashews along. You're absolutely right, this would be great with baked tofu or some roasted potatoes. Great flavour!

magpie diner December 15, 2009