Vegan Basil Cashew Spread
I am not a vegan, though I love to find vegan alternatives and ways to incorporate more plant based eating into my diet. And while I love a good hummus, a smooth and creamy cashew sauce tops my list for a plant based dip or spread. I have made a roasted red pepper cashew dip that is perfect for dipping crackers into or slathering onto a sandwich and a cilantro cashew crema, perfect for topping tacos or dipping chips into and now a vegan basil cashew spread!
I start all of these off with the same basic ingredients starting with cashews, which are soaked for at least an hour before to help them soften and make a velvety smooth dip. Next garlic and some type of acid, here we are using lemon juice. As with most of the dips I make, I like to chop the garlic and let it mellow out in the lemon juice for a little bit (10-15 minutes) before combining. I have found it really helps to take the bite off the garlic while still maintaining a nice garlic flavor. If you don’t have time for this I suggest using a little less garlic to start, you can always add more as you go. Next we get into the flavor! Here we are using lots of fresh basil. I packed a 1 cup measuring cup full of basil leaves for this recipe and it worked out perfectly. A little sweetness helps to balance the flavors out, using either honey or agave and then season with some salt. And lastly, to help the dip come together we need some water. For this recipe, start with half a cup and blend everything together. Stop to scrape down the sides of the blender as you go and if you need more water, add it a tablespoon at a time so it doesn't get too watery. Once everything is combined and smooth and creamy make sure you taste and adjust any seasoning to your preference.
This spread is so versatile. For this toast recipe I topped the creamy basil spread with slow roasted tomatoes and a balsamic glaze. I won’t lie (the main reason I’m not vegan) a little cheese would be delicious added to this toast. A little mozzarella or crumbles of feta or goat cheese. I have also used this spread on a vegan pizza which I topped with dollops of sauce and sauteed spinach and it was delicious. During a family pizza night, full of cheese covered pizzas, my sister said the vegan pie I made was her favorite. This would also make a wonderful pasta sauce for a spring vegetable filled pasta dish or a creamy spread on a sandwich. There are so many ways to enjoy this creamy vegan basil spread!
If you like this recipe, make sure you check out my roasted red pepper cashew dip and cilantro cashew crema!
Vegan Basil Cashew Spread
Ingredients
- 1 1/2 cups cashew pieces, soaked for at least 1 hour
- 1/4 cup fresh lemon juice
- 1 large garlic clove, chopped
- 1 cup, basil leaves
- 1 teaspoon honey (or agave)
- 1/2 teaspoon salt
- 1/2 cup water
- FOR THE TOAST: Roasted Tomatoes (*see notes below for details), two slices of sourdough bread, balsamic glaze and more fresh basil for garnish
Instructions
- SOAK: Soak your cashews to the basil sauce extra creamy. Place the cashews in a bowl and fill with enough water to cover the cashews by about 1/2 inch and let sit for at least an hour. When you are getting ready to make your dip, combine the chopped garlic and lemon juice. Allow those to rest and the garlic to mellow for about 15 minutes.
- COMBINE: Once your cashews have soaked, drain them and add to a high powered blender. Add the lemon juice, garlic, basil, honey (or agave), salt and 1/4 cup of water and turn the blender on low. Slowly increase the speed, occasionally stopping to scrape down the sides. You may need to add more water (a tablespoon at a time) to get everything moving together in the blender. Once everything is moving, turn the blender on high, let it run until the dip becomes super luscious and creamy. Taste, add any salt if needed.
- TO ASSEMBLE TOAST: Toast your bread then cover with with a thick layer of basil cashew cream. Top with roasted tomatoes (get some of that garlic on there too!), drizzle with balsamic glaze and sprinkle with fresh basil and flaky salt. Enjoy!
Notes:
ROASTED TOMATOES
2 big handfuls of cherry and/or grape tomatoes
3-4 cloves of garlic, roughly chopped
olive oil
salt and pepper
FOR THE TOAST: Two slices of sourdough bread, balsamic glaze and more fresh basil for garnish
ROAST: Preheat your oven to 375 degrees. Add the tomatoes and garlic to a baking dish, toss with olive oil and season generously with salt and pepper. Cook in the oven covered for 45-50 minutes. Then uncover and continue cooking for another 15 minutes until the tomatoes are breaking down and juicy and starting to brown in spots.