Cashew Cream Spread

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

1 comments
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.