Vegan Cheese – Chive Cashew Spread
The perfect cheese (but not cheese) spread, plus it’s filling and loaded with protein. This vegan “cheese” spread is so simple, made with only 7 ingredients—just toss them in the blender. I love to spread this on brown rice crackers and top it off with a date. Yum!
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 2 cups 1x
- Category: Plant-based
- Cuisine: Healthy
- Diet: Vegan
Ingredients
Units
Scale
- 1 cup of unroasted, unsalted cashews
- 1/2 cup of chives (1 small grocery store pack or hearty handful from the garden)
- 1/4 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 cup of unsweetened cashew kefir (my favorite is Foreger Cashew Probiotic Yogurt)
- 1 lemon, juiced
Instructions
- Put all ingredients into a blender. Blend on high until smooth. If too thick, add more cashew kefir. If too thin add more cashews.
Notes
Although delicious right away, this chive cashew spread is even better on day two. Will last in the refrigerator for up to 5 days, but it never lasts that long in our house!