Creamy Rosemary-Chive Cashew Spread

by Michelle Dudash, Chef and Registered Dietitian Nutritionist

May 27, 2014 • 2 comments

Nutritious breakfast spread options are typically limited to vegan buttery spread and traditional nut butters. I am also a fan of mashing fresh avocado on toast. Here is another savory topping to add to the mix that provides you with nearly a half serving of cashews, a nut with good-for-the-heart monounsaturated fats, magnesium, and a touch of potassium and iron. This cashew-based smear has half the saturated fat compared to 2 tablespoons of cream cheese spread. It also pairs well with crackers.

Creamy Rosemary-Chive Cashew Spread

1 cup (145 g) raw cashews

1 large garlic clove

1 tablespoon (3 g) chopped chives

1 tablespoon (15 ml) fresh lemon juice

1 teaspoon (1.6 g) nutritional yeast seasoning

1 teaspoon (0.7 g) chopped rosemary

1/2 teaspoon (1.2 g) onion powder

1/4 teaspoon salt

Cover the cashews with 1 inch of water in a pot. Bring to a boil and then reduce heat to a simmer until the cashews are tender in the middle, about 20 minutes. Lift the cashews from the water and whir in a food processor until they form a ball, about 3 minutes. Add 1 tablespoon cooking water and the remaining ingredients. Pulse until incorporated. Transfer to a container and refrigerate up to 5 days.

Prep time: 10 minutes

Cook time: 20 minutes

Makes 7 servings, 2 tablespoons each

Nutrition Facts (per serving): 115 calories, 9 g total fat (2 g saturated fat, 0 g trans fat), 140 mg sodium, 0 mg cholesterol, 7 g total carbohydrate (1 g fiber), 3 g protein, 6% DV iron, 0% DV calcium, 0% DV Vitamin A, 2% DV Vitamin C.

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Creamy Vegan White Bean Ranch Dip

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Creamy Rosemary-Chive Cashew Spread

By Michelle Dudash, Chef and Registered Dietitian Nutritionist Published: May 27, 2014

• Yield: 2 tablespoons (7 Servings)
• Prep: 10 mins
• Cook: 20 mins
• Ready In: 30 mins

Clean eating vegan spread, perfect for breakfast or snack.

Ingredients

• 1 cup (145 g) raw cashews
• 1 large garlic clove
• 1 tablespoon (3 g) chives chopped
• 1 tablespoon (15 ml) fresh lemon juice
• 1 teaspoon (1.6 g) nutritional yeast seasoning
• 1 teaspoon (0.7 g) rosemary chopped
• 1/2 teaspoon (1.2 g) onion powder
• 1/4 teaspoon salt

Instructions

1. Cover the cashews with 1 inch of water in a pot. Bring to a boil and then reduce heat to a simmer until the cashews are tender in the middle, about 20 minutes. Lift the cashews from the water and whir in a food processor until they form a ball, about 3 minutes. Add 1 tablespoon cooking water and the remaining ingredients. Pulse until incorporated. Transfer to a container and refrigerate up to 5 days.
   

• Cuisine: Vegan
• Course: Appetizer
• Skill Level: Easy