Green, nutty, salty, beasty.
Or is it simply “cheesy”?
You may find this one
quite tasty …
This is a recipe adapted from Laurie Turunen‘s “Raw Vegan Cheezy Spread”.
For a glas of 180 g, the following ingredients will be needed:
– 1/3 cup soaked or unsoaked nuts
I have experimented with soaked cashews and hazelnuts. Try any other nut like walnut, peacan, brazil nut, etc.
– The original recipe calls for 4 cups of basil.
I have tried using 2 cups basil and 2 cups field salad.
Another time I used 2 cups of basil and 3-5 medium sized leaves of spinach.
However, as you may expect, this minimizes the aroma of the basil.
– 1/4 cup nutritional yeast
If you don’t want your spread to be too potent, try less.
– 1 1/2 tbsp coconut oil
– 1/4 tsp sea salt
– 1/2 tsp black pepper
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If you like it spicy, why not add some chilli powder, cayenne pepper, or fresh jalapeño. I think it would go really well together.
– food processor
Here are the simple and quick instructions:
– Pulse nuts in food processor until roughly chopped. Be careful not to put in too many nuts, this one can get quite heavy.
– Add the rest of the ingredients
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– Process until it reaches your desired consistency
Try this spread on some toasted whole-grain bread or some raw crackers. Top it off with avocado, tomato slices, and if you wish some sprouts.
I had the spread with some cooked potatos which was very filling. Raw foodies who know their food combination chart, would most likely tell me that having that nut fat with the potato carbs isn’t exactly the best combination for the digestive tract. To be honest, I often ignore my food comination knowledge and just go for what’s tasty, or what is filling, if that is what I am looking for in the respective moment 🙂
However, if you would like to check out one of the mentioned food comination charts, don’t hesitate to do so.
Here is one example of such a chart.