I came across this delicious Vegan Cashew Spread on holiday in New Zealand. This healthy spread is quite addictive. You can use it as a dip, spread, spice up your salads or mix it into your pasta.Print
I came across this Vegan Cashew Spread during my visit to New Zealand in 2017. This dip/spread is made with fermented cashew nuts, which makes it even healthier. I tend to you use it as a spread on bread, but you can try different uses such as in a pasta dish either served warm or cold.
The original recipe is quite mild, but I have perked it up with a good dose of chilli. You can leave that out if you prefer to have a milder version. You could add fresh coriander or thyme instead.
- 150 gram cashew nuts (soaked)
- 1 ts Kashmir or Alepo chilli
- a pinch of salt
- 120 gram sundried tomatoes without the juice
- 2 cloves of garlic
- 180 ml water ( the water you used for soaking)
Soak the cashew nuts for a minimum of 6 hours, but you can leave them on the side in the kitchen for longer. I like to ferment them for 3 days.
Put all the ingredients in the Thermomix and blend them for 20 seconds on speed 5. The mixture still will have some texture. Blend it on a higher spead if you like the spread to be smoother.
Don’t panic if you don’t have a Thermomix. You can make it in any kitchen machine or Nutribullit. For the last one, you might need to add a bit more liquid.
Keywords: Vegan cashew spread