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Gerla de Boer Vegan recipe

Vegan Cashew Spread

  • Author: Gerla de Boer
  • Prep Time: 6 hours
  • Cook Time: 5 minutes
  • Total Time: 6 hours
  • Yield: 450 gram 1x
  • Category: Sandwich filler
  • Method: Thermomix
  • Cuisine: Healthy


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. 

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