Creamy Rosemary-Chive Cashew Spread

Creamy Vegan Cashew Spread with Rosemary and Chives

Creamy Vegan Cashew Spread with Rosemary and Chives

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

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 Rosemary-Chive Cashew Spread

Creamy Vegan Cashew Spread with Rosemary and Chives

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

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.

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