Recipe Directions
1. Grind up the cashews (I use my mini nut grinder, it would have been better in a food processor).
2. Add 1/2 of the juice, 1/2 of the shoyu and 1/2 of the onion. Add the onion, juice, and soy gradually.
3. Add the dried herbs, garlic powder, yeast and salt. Process and check the taste again, gradually adding the last of the juice, shoyu and onion until the mixture reaches a thick hummus-type texture.
4. Mix in the chopped spinach and stir with a spoon.
Chickenwithagun's Thoughts
By chickenwithagun A tasty, herby cream-cheese.
Tastes yummy as a dip, in a lettuce wrap, and is good to stuff red or green peppers with.
For some reason, this tastes nicer with the lime juice than with the lemon. :)
The measurements are very rough.
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Comments
Top voted
chickenwithagun
Oct 27, 2009
Hi writeeternity :) I made this yesterday with an italian mix of herbs (was tasty), but in the past I've used a mix of thyme and basil with a tiny pinch of rosemary.
shele24
Nov 24, 2009
This is great I use it w/ my tomato stack recipe.
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shele24
Nov 24, 2009
This is great I use it w/ my tomato stack recipe.
chickenwithagun
Oct 27, 2009
Hi writeeternity :) I made this yesterday with an italian mix of herbs (was tasty), but in the past I've used a mix of thyme and basil with a tiny pinch of rosemary.
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