Ingredients
Directions
In a food processor, blend all ingredients until very smooth. This will take a minute or two of processing, plus stopping to scrape down the sides of the processor a few times throughout.
Taste, and add additional seasonings as desired.
Once smooth, use straightaway or refrigerate in an airtight container for 3–5 days, or freeze for several months.
Chef's Notes
Oregano
Fresh herbs are best in this spread. If you don’t have fresh oregano, don’t substitute dried. Instead, try the same amount of fresh thyme, or 2 tbsp fresh chives, or up to ½ cup of fresh basil.
Serving Ideas
Use as a spread as a base on pizzas, or bake portions in small oven-proof dishes until warmed through and served as a dip or spread. Can also be used cold as a dip or spread for sandwiches and wraps.
Soaking Cashews
If you haven't soaked the cashews in advance, you can use the 1 cup of raw cashews, and add 2–4 teaspoons of water if needed to puree.
Take it Up a Nooch
If you like nutritional yeast, add 1–2 tablespoons while pureeing. It will also make the spread more kid-pleasing!
Recipe from Let Them Eat Vegan by Dreena Burton adapted for WHOLE Life Club (WLC).
Ingredients
Directions
In a food processor, blend all ingredients until very smooth. This will take a minute or two of processing, plus stopping to scrape down the sides of the processor a few times throughout.
Taste, and add additional seasonings as desired.
Once smooth, use straightaway or refrigerate in an airtight container for 3–5 days, or freeze for several months.
