I made sweet cashew cream that I used in the cakes, it’s very tasty. But I wanted something salty to spread on bread, something to go with radishes and cucumbers. So I thought that instead of honey and vanilla, I would add salt, garlic and nutritive dry yeast. And it turned out something reminiscent of commercial cream cheese spreads, but without dairy and flavor enhancers.
Ingredients
- cashew
- Nutritive dry yeast
- Chilli flakes
- Garlic powder
- Coconut butter
- Fresh dill
- Salt
Method of preparation
I didn’t write quantities because the taste of the dish depends on everyone’s preference. Cashews are soaked overnight or at least for 3-4 hours. I put about 100 grams, from which 4-5 spoons of cream came out. After it soaked I washed it well, then put it in the mini blender, along with a tablespoon of coconut butter and a few tablespoons of warm water. I mixed until I got a thick paste. Now we start adjusting the taste. I put little by little of the nutritive yeast, salt, chilli flakes and garlic powder until I got the desired taste. We can also add a teaspoon of warm water if the cream seems too thick. We transfer to a box with a lid and put the chopped dill, stir, put the lid on and refrigerate. The next morning we have a “cheese” cream goodie to spread on toast.
