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Cashew Cream Spread

By • Apr 17th, 2009 • Category: Salads and Dressings Print Print

1-2 cloves garlic, coarsely chopped
1/3 c. cashew nut butter
2 T. white or red miso
2 t. olive oil

In a food processor or blender, add the nut butter, miso and garlic. Add water, a tablespoon at a time, the olive oil, and process. The spread should have a smooth consistency similar to mayonnaise.

This also makes a wonderful creamy salad dressing with the addition of a bit more water, added a little at a time, to your preferred consistency.

Store in a covered container in the refrigerator for up to a week.

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is Toni Fiore was raised by an Italian-American father and a German mother who instilled in her a sociable nature and the love of travel and of good food. She has lived in Italy and Germany and now resides in southern Maine. She is the author of: Totally Vegetarian: Easy, Fast, Comforting Cooking for Every Kind of Vegetarian
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Rebecca Clark
Rebecca Clark

How come I am unable to print recipes from this site? I get all the other junk but not the recipe itself. What is the point of having the recipes on the site if no one can print them off. I don't have a computer in my kitchen. I am in no mood to run upstairs every six seconds to look at it.

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