Cashew Herb Spread

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)

• Ready In: 2 mins
• Serves: 12
• Yields: 1 1/2 cups

Ingredients

• 1  cup raw cashews
• 1  tablespoon miso
• 1  tablespoon nutritional yeast, flakes
• 1⁄4 cup parsley, stems and all
• 1⁄4 cup herbs, try oregano, basil, rosemary, thyme
• 2  tablespoons sun-dried tomatoes, about 3 small pieces
• 2  tablespoons lemon juice, lime juice is also great
• 1  garlic clove (optional)
•  pepper, to taste
•  water, to thin as needed

Directions

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