Cashew Spread Topped with Basil Pesto
In this posting, I offer a two for one. Pesto and Cashew Spread recipes can be used to enhance each other. There is not a more savory treat than raw pesto with cashew spread on a seed cracker.
Cashew Spread (Raw)
1 cup cashews soaked for 6 hours or overnight
juice of 1 lemon
1 Tbsp. nutritional yeast
1 clove garlic crushed
2 Tbsps. olive oil
½ tsp. sea salt
Place all ingredients into a high speed blender, ( Vitamix or similar) and proccess at high-speed until smooth and creamy. This usually entails using the Vitamix plunger and stopping a few times to scrape down the the sides. Scoop out into a bowl, store in fridge to chill.
Cashew Spread (Raw)
1 cup cashews soaked for 6 hours or overnight
juice of 1 lemon
1 Tbsp. nutritional yeast
1 clove garlic crushed
2 Tbsps. olive oil
½ tsp. sea salt
Place all ingredients into a high speed blender, ( Vitamix or similar) and proccess at high-speed until smooth and creamy. This usually entails using the Vitamix plunger and stopping a few times to scrape down the the sides. Scoop out into a bowl, store in fridge to chill.
Basil Pesto
2 cups of fresh basil leaves
1/4 cup grated parmesan cheese ( for a vegan version, substitute the parmesan with 2 Tblsp of nutritional yeast)
1/2 cup pine nuts (walnuts can be substituted)
1/2 cup olive oil
1 clove of garlic, crushed
Wash and dry basil leaves. Using a food processor, blend all ingredient for about 1 minute until mixture is well integrated. Do not over process. There should be small, evenly sized pieces visible. Keeps in the refrigerator for up to a week. Best served at room temperature.
Presentation
Press the cashew spread into a bowl and smooth out with a spoon to flatten. Top with the pesto to make about 1/4 inch layer. Garnish with a sprig of basil. A clear glass bowl is preferable to reveal the layers.
The remaining pesto is great as a dip or tossed with pasta.
2 cups of fresh basil leaves
1/4 cup grated parmesan cheese ( for a vegan version, substitute the parmesan with 2 Tblsp of nutritional yeast)
1/2 cup pine nuts (walnuts can be substituted)
1/2 cup olive oil
1 clove of garlic, crushed
Wash and dry basil leaves. Using a food processor, blend all ingredient for about 1 minute until mixture is well integrated. Do not over process. There should be small, evenly sized pieces visible. Keeps in the refrigerator for up to a week. Best served at room temperature.
Presentation
Press the cashew spread into a bowl and smooth out with a spoon to flatten. Top with the pesto to make about 1/4 inch layer. Garnish with a sprig of basil. A clear glass bowl is preferable to reveal the layers.
The remaining pesto is great as a dip or tossed with pasta.
Cashew Basil Spread
Another way to serve the spread is to simply fold 1/2 cup of chopped basil into spread after mixing.
Great hors d'oeuvre with crackers, celery sticks or chips.
1 cup cashews soaked for 6 hours or overnight
Juice of 1 lemon
1 Tbsp. nutritional yeast
1 clove garlic crushed
2 Tbsp. olive oil
½ tsp. sea salt
½ cup fresh basil chopped
Place all ingredients except basil, into blender and blend at high speed until smooth and creamy. Remove from blender, fold in basil and store in fridge to chill. Great spread on dehydrated crackers.
Another way to serve the spread is to simply fold 1/2 cup of chopped basil into spread after mixing.
Great hors d'oeuvre with crackers, celery sticks or chips.
1 cup cashews soaked for 6 hours or overnight
Juice of 1 lemon
1 Tbsp. nutritional yeast
1 clove garlic crushed
2 Tbsp. olive oil
½ tsp. sea salt
½ cup fresh basil chopped
Place all ingredients except basil, into blender and blend at high speed until smooth and creamy. Remove from blender, fold in basil and store in fridge to chill. Great spread on dehydrated crackers.
