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Mediterranean Cashew Cheese Spread

Recipes / Spreads

• 2 cups raw cashews (soaked in water for a few hours or overnight — overnight is better)
• 1/4 cup water
• juice of 1/2 a lemon
• 2 tablespoons olive oil
• 1 tablespoon nutritional yeast
• 1/2 tablespoon apple cider vinegar (might need more to taste — last time we used 1 tablespoon and it seemed like too much)
• 1/2 tablespoon honey or agave (might need more to taste — last time we used 1 tablespoon and it seemed like too much)
• 2 cloves of garlic
• 1 teaspoon sea salt (maybe quite a bit more — we added a lot at the end last time, but making it with less sweetener should mean less salt is needed)
• 1/2 jar of marinated artichokes (chopped)
• 1/4 cup sun-dried tomatoes (chopped)
• handful of fresh basil leaves (chopped)
• fresh cracked pepper

Drain your soaked cashews.

In a high-power blender, combine your cashews, water, olive oil, lemon juice, vinegar, nutritional yeast, garlic, salt and honey. Blend on high until it becomes a thick but spreadable consistency If it’s not thinning out to your liking, you can add water in small increments.

Transfer your cashew mixture to a bowl. Fold in your chopped artichokes, sun-dried tomatoes and your basil leaves. Mix it all together until it is well combined throughout. Top it all off with some fresh cracked pepper.