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.