Yield: 1 ¼ cups (4-6 servings)
1 ½ cups cashews, soaked for 6-8 hours, rinsed and drained
½ cup chopped carrots
1 ½ cups chopped red bell pepper
½ teaspoon garlic powder
¼ teaspoon of smoked paprika, and more to taste
¼ teaspoon of salt, and more to taste
1 tablespoon of nutritional yeast
½ teaspoon of ume plum vinegar
1 teaspoon light miso
2 tablespoons of lemon juice
- Place all ingredients in a blender and blend until you achieve a smooth, creamy consistency.
Storage Suggestion: Store spread in a sealed glass container in the refrigerator for up to 5 days.
This wonderful spread can be used for nachos, a soup base, a dipping sauce, or as a topping to steamed veggies.
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