Garden Veggie Cashew Cheese Spread

Elizabeth Eats: Dairy-Free Cooking Secrets

Prepare this delicious, easy, vegetarian and gluten-free dip and be the life of the party; or use it as a spread on your sandwiches as an afternoon snack! Unlike the ordinary spread you can buy, this veggie cashew spread offers healthy fats, protein, and fiber without the added preservatives and stabilizers.

Makes: 2 cups

Ingredients

(use organic ingredients where possible)

BASIC CASHEW CHEESE

• 1 cup cashews, soaked overnight
• ½ cup purified water
• ¼ tsp sea salt
• 2 tbsp extra virgin olive oil
• 2 tsp raw apple cider vinegar

Directions

1. Use a food processor for the best texture and easy scraping.
2. Pulse all ingredients in the food processor until the desired texture is achieved.
3. Serve on your favorite gluten-free crackers with veggies, or use as a spread.
4. Store in the refrigerator up to a week. Freezes really well up to 4 months.

VEGGIE CREAM CHEESE SPREAD

Ingredients

(use organic ingredients where possible)

• 4 green onions, white and green parts, finely chopped
• 1 small carrot, finely chopped
• ½ stalk celery with leaves, finely chopped
• ⅓ red bell pepper, finely chopped
• 2 tbsp red onion, finely chopped
• 1 small garlic clove, grated (or ½ tsp garlic powder)
• ¼ tsp sea salt
• Chopped chives for garnish

Directions

1. Finely chop all veggies.
2. Add all ingredients to the cashew cheese and pulse for 2-3 times. Be careful to not overprocess the veggies.
3. Serve immediately with gluten-free crackers, cucumbers, sliced radishes, carrots, and any other veggies of your choosing.

Note*

You can choose to soak your cashew nuts over night otherwise you can do a quick soak, where you use hot water and soak for 1 hour.