Posts Tagged ‘cashews’


Roasted Red Pepper Cashew Nut Spread

October 24, 2011

Happy Monday!

So I’ve really been digging cashew nut spreads (or cashew “cheese”) these days. Up to this point, however, I’ve basically been alternating between only two varieties: Gena’s Zesty Orange Cashew Cheese and Gena’s Cashew Ginger filling for nori rolls. These two recipes are fantastic, and I really think I could just stick to making these two spreads all the time, but this weekend I wanted to change things up and try something new. And given my recent love affair with Angela’s Ultra Creamy Red Pepper Hummus, I thought it’d be interesting to try throwing some freshly roasted peppers in with some cashews. The result: excellence.

The recipe is simple, and posted below. Like most cashew nut spreads, this is a very versatile treat which can be incorporated into sandwiches or nori rolls, used as a dip, or served on top of some of Earth & City‘s fantastic flatbread, like so (and it’s even better with some pea shoots from Kind Organics thrown on top!):

Anyway, if you want to make it for yourself, here’s all you gotta do…

Roasted Red Pepper Cashew Nut Spread (makes 2 cups)


  • 1.5 cups cashews
  • 3 roasted red peppers
  • 2 tbsp lemon juice
  • 6 tbsp water
  • ½ tsp salt
  • 1 tbsp nootch
  • pepper to taste
  • paprika & red pepper flakes for garnish


  1. Roast your peppers! (If you need some instructions, Angela’s easy-to-follow guide is what I always turn to when I need a refresher.)
  2. Mix everything in a food processor, drizzling in the water a little bit a time.
  3. You’re done! Now consume!

Happy eating!

VeganMoFo #24/31

Until we eat again,



Spicy Jalapeño Cashew Cheese Spread

April 1, 2011

Hey readers!

In the past few months, I’ve really been on a dip/spread kick. On average I’ve been making myself two tubs of hummus or some other kind of delectable spreadable every weekend, and then thoroughly enjoying them throughout the week in salads, or on bread, or with vegetables or fruit. This versatility, combined with the nutritional goodness of these spreads, is what keeps me coming back again and again. Not too long ago I posted some new hummus recipes I came up with, but today I want share something else from my ever expanding spreadable repertoire: cashew cheese.

For those who don’t know, cashew cheese is basically a dip/spread made from cashews put through a food processor along with whatever extras you can think of. I don’t really understand why it’s called cashew “cheese” (its flavor resemblance to actual cheese is marginal in my opinion, and I use it more like hummus than cheese), but that’s the name that everyone’s using at the moment, for better or worse. The important point is not the name, though, but the taste, which is incredible. Absolutely incredible. And one you absolutely must try.

But before I get to my original cashew cheese recipe, first a word of thanks, because I would never have fallen in love (much less tried) cashew cheese if it were not for Choosing Raw, Gena’s mind-numbingly awesome food blog. I am constantly finding amazing recipes and food ideas here, and not too long ago Gena posted two stellar cashew cheese recipes: Zesty Orange Cashew Cheese and Sweet Potato Cashew Cheese. If you’ve never tried cashew cheese before, please try her recipes first! I’m not ashamed to admit that they’re much better than the one posted here.

However, if you’re already a cashew cheese fan and just looking for a new recipe idea, here’s something you may enjoy: a spicy jalapeño cashew cheese! This is basically just your average cashew cheese with some extra heat added in, but I think it’s really enjoyable, and is a nice little twist to the norm. I’ve found that this spread is best with carrots or other vegetables, or as a spread in sandwiches, but I’m sure you could think of plenty of other delicious uses for it. I hope y’all like it!

Spicy Jalapeño Cashew Cheese Spread


  • 1.5 cups cashews
  • 1 tbsp miso
  • 1 tbsp lemon juice
  • 6 tbsps (3/8 cup) nutritional yeast
  • 2-3 jalapenos, seeded
  • ¼ tsp paprika
  • a little less than ½ cup water


  1. Begin by placing everything except the water in a food processor and pulsing until everything starts getting combined.
  2. With the motor running, add the water slowly, stopping frequently to let it mix in and checking the consistency. Once everything looks smooth and to your liking, you’re done! Scoop out and enjoy!

I’m sure I’ll be coming up with more cashew cheese recipes in the months to come, so be sure to keep checking in! For now, happy dipping/spreading/eating!

Until we eat again,


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