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.
About the author
Written by Toni Fiore
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
Rebecca Clark
June 7, 2012
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.