My Friend, Cashew Spread
Submitted by LindsayY on October 26, 2007 - 8:30am
(2 votes)
Servings:
Makes 2 cupsUsually I spread this on homemade flax crackers, romaine leaves or on an Ezekiel 4:9 sprouted grain tortilla and top with sweet onion, sultana raisins, julienned sweet bell pepper, a thinly sliced mound of Napa cabbage and grated carrot. Yum! Enjoy!
Ingredients:
2 clove garlic
¼ med. Anaheim pepper
½ small red bell
pepper
2 tablespoon fresh mint
1 handful of fresh parsley
1 cup Raw cashew pieces
½ of an avocado
1½ tablespoon Extra Virgin Olive Oil
2 tablespoon rice vinegar
1 pinch celtic sea salt
Preparation:
Place garlic and Anaheim pepper into Cuisinart or other food processor until a fine chop is made. add red bell pepper, mint and parsley
combine again.
remove paste and set aside
add RAW cashew pieces and process until
“meaty”
add avocado, and while blending, add the EV Olive Oil, rice vinegar &
a good pinch of Celtic Sea salt. Blend until it begins to look smooth like a chunky pesto. Stop and add in herb mixture. Pulse to combine smoothly. May take 30-45 sec.
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1.
I'm so glad you liked it! Now I have to try it with sunflowers and almonds and see what I like better!
2.
Oh, and we also used 1 Tablespoon Apple Cider Vinegar in place of Rice Vinegar since we didn't have any.
3.
Wow, this is an excellent pate in Nori Rolls with Spinach. I did tweak it a bit, like use 1/2 Cup Almonds & 1/2 Cup Sunflower Seeds instead of Cashews and add a Stalk of Celery. Who would have ever thought that Mint would work so perfectly with a Salty Pate- Thanks!