This was probably one of the best cashew spreads ever. The original recipe, called Rich and Creamy Cashew Cheese, is from Vegetarian Times, but when I tasted it, it was incredibly bland, so I decided to up the ante and add some of my favorite ingredients. After I messed with it, I found that it ought to be more appropriately called hummus, not to mention, my new favorite hummus. It’s hard to go wrong with miso and truffle oil!
INGREDIENTS:
2 C raw & unsalted cashews, soaked for 24 hours
2 Tbs nutritional yeast
1 Tbs lemon juice
2 tsp white balsamic vinegar (I used regular and added another tsp)
1/4 tsp onion powder
1/8 tsp garlic powder
1-1/2 Tbs truffle oil (my addition)
2 Tbs white or yellow miso
DIRECTIONS:
Drain and rinse the soaked cashews. Using a food processor, process for a minute.
Add a 1/2 cup of water and remaining ingredients. Process for 3-5 minutes or until smooth. Cover and refrigerate for about 12 hours or overnight. Enjoy with pita chips, crackers, or on a sandwich.
- 2 C raw & unsalted cashews, soaked for 24 hours
- 2 Tbs nutritional yeast
- 1 Tbs lemon juice
- 2 tsp white balsamic vinegar (I used regular and added another tsp)
- ¼ tsp onion powder
- ⅛ tsp garlic powder
- 1-1/2 Tbs truffle oil (my addition)
- 2 Tbs white or yellow miso
- Drain and rinse the soaked cashews. Using a food processor, process for a minute.
- Add a ½ cup of water and remaining ingredients. Process for 3-5 minutes or until smooth.
- Cover and refrigerate for about 12 hours or overnight.
- Enjoy with pita chips, crackers, or on a sandwich.
