Garlic Cashew Cheese Spread
The right dressing can really complete a recipe. Topping off your tacos with salsa? Nailed it. Cheese sauce drizzled over crispy fries? Get in my belly. A boring salad transformed by a creamy dressing? I think I like eating leaves now.
I've made a few different dressings before here on I Am Rorie, because what good is a meal if there's no extra flavor? I've made a Garlic Tahini Lime Dressing that is a perfect finisher for tacos, burrito bowls, or salads. If you're looking something a little sweeter and tangy, try my Agave Balsamic Dressing - it's perfect for all the fall salads, especially those with nuts!
While this recipe has a texture more like a spread, I still love to add it to my fall salads and roasted veggies. It's smooth, creamy texture makes it very versatile and is delicious warm or room temperature. As you can see in the photo below, it's also amazing on toast! When I make this for breakfast, I like to add capers and tomato slices for a fresh start to the day.
If you're looking for an easy Thanksgiving appetizer I highly recommend making this. I've made a similar version of this before in years past and my family devours it. It's perfect to serve with sourdough or crackers - really anything that you'd put a spread on.
Makes about 1/2 cup of spread.
- 1 cup cashews, soaked over night or boiled for 15 minutes
- 2 tbsp nutritional yeast
- 4 large cloves of garlic
- 1 tsp pepper
- 1/2 tsp salt
- 1/3 cup water
- 2 tbsp neutral oil
- Add your cashews, water, and oil to a high speed blender. Blend on medium until the cashews have broken down into smaller pieces.
- Add the garlic cloves, nutritional yeast, pepper, and salt. Blend on high until smooth. Add a 1/4 cup of water if your cashews aren't breaking down into a smooth cream.
- Once fully combined and smooth, transfer to a sealable jar or container. Add to salads, put on bread, or add to sauces. Enjoy!