Recipe by Gem’s Wholesome Kitchen
Suitable for Vegans, Low Carb Diets
Difficulty Easy
Makes 12 crackers
Prep time 5 minutes (plus soaking the nuts for at least 2 hours)
Ingredients
- 200g cashews
- 2 tbsp nutritional yeast
- juice of 1 lemon
- 1 tsp garlic powder or 1 clove chopped
- 1 tsp sea salt to taste
- pinch of freshly ground black pepper, or to taste
- 12 crackers
To flavour the spread
Pick one of the following:
- Smokey – 1 tsp smoked paprika
- Truffle – a few drops of truffle oil
- Chives – chopped fresh chives
Method
Step 1
Soak the cashews by placing them in a bowl and cover with water by about 2cm. Cover the bowl with a clean tea towel or cloth and let sit at room temperature for at least 2 hours, and ideally overnight. The nuts will plump up as they absorb the water. Once soaked, drain and rinse them in a colander under cool running water.
Step 2
Put everything in a food processor or blender. Pulse to roughly break down the cashews. Scrape down the sides, add 60ml water and blend again for about 2 minutes, until the smooth and thick. It should have the consistency of hummus; add an extra splash of water if needed. Taste and add more lemon juice, salt and pepper if necessary.
Step 3
Now add your chosen flavour, either Smokey, Truffle or Chives and mix well.
Step 4
Spread generously over the crackers and add a garnish of your choice such as cress, sliced radish or chopped herbs.
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