Recipe by Gem’s Wholesome Kitchen
Suitable for Vegans, Low Carb DietsDifficulty Easy
Makes 12 crackers
Prep time 5 minutes (plus soaking the nuts for at least 2 hours)
- 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
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.
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.
Now add your chosen flavour, either Smokey, Truffle or Chives and mix well.
Spread generously over the crackers and add a garnish of your choice such as cress, sliced radish or chopped herbs.
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