This is the vegan version of a cheese spread. Serve it as a starter with vegetable crudités or crackers, but it is also a great sandwich filler and it works well on baked potatoes. Using raw cashews creates a delicately flavored spread, while toasted cashews produce a fuller flavor.

Serves 4–6

INGREDIENTS

• 1 1/4 cups raw or roasted unsalted cashews
• Juice of 1/2 lemon
• 1/4 cup water
• 1 large garlic clove
• 2 tbsp. nutritional yeast
• 1 tsp. balsamic vinegar
• 1/2 tsp. sugar
• 1/2 tsp. sea salt, or to taste
• 1/2 tsp. white pepper, or to taste
• 2 tbsp. toasted sesame seeds
• 1 tbsp. chopped scallion
• 1 tbsp. chopped fresh parsley
• 2 tsp. chopped fresh thyme
• Fresh herbs and a slice of lemon, to garnish

INSTRUCTIONS

1. Soak the cashews for at least an hour in water; drain.
2. Combine the cashews, lemon juice, water, garlic, nutritional yeast, balsamic vinegar, and sugar in a food processor.
3. Process until smooth, scraping down the sides once in a while.
4. Season to taste with salt and white pepper.
5. Transfer the mixture to a bowl.
6. Stir in the sesame seeds, scallion, and herbs.
7. Serve at room temperature garnished with fresh herbs and lemon.

VARIATIONS:

CASHEW COCONUT SPREAD:

• Prepare the basic recipe, using full-fat coconut milk in place of water. Add the herbs, if desired.

ALMOND SPREAD:

• Prepare the basic recipe, using almonds or smoked almonds in place of the cashews and 3 tablespoons olive oil in place of the water. Add the herbs and sesame seeds, if desired.

PEPPERED CASHEW SPREAD:

• Prepare the basic recipe, but omit the herbs and sesame seeds. Add 1 (2- ounce) jar pimentos and 1 tablespoon smoked paprika to the food processor with the cashews. For additional bite, add 1–2 tablespoons finely chopped chipotle in adobo sauce.

CARROT AND RAISIN CASHEW SPREAD:

• Prepare the basic recipe, using 3/4 cup grated carrot and 1/2 cup raisins in place of the scallion, parsley, and thyme.