Cashew Cream SpreadBy Toni Fiore • Apr 17th, 2009 • Category: Salads and Dressings 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.
Toni Fiore 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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