Cashews are a lot like life. You have 2 choices with this nut: you see it for exactly what it is: just a nut; or you look beyond it and think of all the possibilities that you have the power to create from it.
As life continues to settle for me with a new job, one seriously amazing man, a new city to live in (yup, I moved *again*), I am realizing that I can either take life as it is or see it for all the potential that lies ahead of me. This past year I have found that there is always more to it than what you see in front of you.
It’s probably why I have been working a lot with cashews lately. I love the vesatility to this food. Just when you think you know exactly what it’s used for, you become surprised that you are able to spread it on your favorite gluten-free bagel (yup, that’s a gluten-free bagel!)
Oh, the places you can go with cashews!
Raw Garden Herb Spreadable “Cheese” Recipe
Raw vegan, gluten, egg, and dairy-free
INGREDIENTS
- 1/2 c. cashews, soak for 3 hours and drain
- 1/3 c. water
- 1 Tb coconut oil, melted
- 1 Tb fresh parsley
- 1 Tb fresh chives
- 1 garlic clove, peeled
- juice of 1/2 lemon
- 1/2 tsp raw apple cider vinegar
- 1/2-1 tsp salt (depending on taste preference)
- DIRECTIONS
- In a high-speed blender, combine cashews, water, lemon juice, and vinegar until smooth.
- Add coconut oil and blend.
- Add herbs and salt and pulse briefly.
- Refrigerate for several hours or until set.
- Spread on favorite gluten-free bagel (pictured above is from Pamela’s Bread mix).
59 comments
daniella says:
Apr 25, 2014
How long the Raw Garden Herb Spreadable “Cheese” last for in the fridge?
Thanks! Amazing recipe!
Norah says:
Mar 4, 2014
Thank you so much for sharing!!! Somehow this recipe mimics a very traditional dish I grew up eating! Now I don’t have to deprive myself again. One more reason to love this recipe
Gluten-Free Vegan Cranberry Orange Bagels | Fork and Beans says:
Jan 29, 2014
[…] one…and just because I can. Slather them with some non-dairy Greek yogurt or even make a spreadable cashew cream cheese (use whatever add-ins you think would pair nicely with cranberries and […]
Dairy Substitutions says:
Dec 16, 2013
[…] Raw Herbed Cream Cheese […]
brandy says:
Nov 2, 2013
How long will this keep for in the fridge?
Cara says:
Nov 2, 2013
Since it didn’t last long in my house (ie: gone within a couple of hours) I say it should last a good 2-3 days in the fridge
FOOD: A Few Thoughts & a Few Recipes | bird's nest says:
Sep 2, 2013
[…] Raw Garlic Herb Spreadable “Cheese.” Within the past few months, I’ve come to a new realization about myself: I am obsessed with […]
The day of leftovers | veggieinspiredjourney says:
Jul 11, 2013
[...] I had the Tofu Noodle Soup from the other night, followed by a whole wheat bagel with the Herbed “Cream Cheese”. Dinner was rushed tonight and I forgot to take a [...]
High Five Friday | veggieinspiredjourney says:
Jul 6, 2013
[...] was a 100%Whole Wheat Bagel topped with a Raw Garden Herb Spreadable “Cheese.” I made the spread the other day and finally got around to using it. It’s super easy to make, [...]
【鈴木心愛】ShowBiz&芸能&エンタメ&裏情報【日記】 says:
Jun 16, 2013
[...] (VIA: Forks and Beans ) [...]
Hazel says:
Jul 31, 2013
I just wanted to post again because I can’t live without this stuff!!! I love it to the max
Thank you AGAIN xoxo
Tamara says:
Jun 11, 2013
Can I skip the coconut oil? It’s high fat
Cara says:
Jun 12, 2013
You really don’t want to skip the coconut oil because it’s what firms it up as it cools–very important for keeping it’s “shape.” The good thing about coconut oil is that it is high in GOOD fat, like nuts and avocados
Penny says:
Jun 2, 2013
Can I sub macadamia nut butter for the cashews? My son is allergic to cashews, and my blender is not high powered enough for this recipe. Would I just use 1/4 cup nut butter and leave out the water?
Thank you!
Zadria says:
Apr 28, 2013
Hi, I made this the other night and let it set until morning to try it out with crackers, but the consistency was not at all spreadable to the likes of cream cheese. Two days later and it hasn’t firmed up as I expected. What do you suggest? Also, are you using unrefined coconut oil or refined? I use unrefined which obviously has a deeper coconut taste unlike the one that has been refined. I don’t mind the minor taste that’s in the spread but would like to know if there is another alternative for the use of oil in this recipe. Thank you. Overall, the taste is divine.
Susan says:
Apr 25, 2013
Presumably these are RAW cashews?
Cara says:
Apr 25, 2013
Yepparoo
Martina says:
Apr 25, 2013
All of my favourite ingredients:-)
I’ll be busy in the kitchen .
Xx
Deborah says:
Apr 21, 2013
How many servings does it make if it only will last in fridge a couple days?
Doris says:
Apr 19, 2013
This is brilliant. I can’t wait to try this!
ALICJA says:
Apr 8, 2013
This looks so yum! Few questions though, how long does this last in the fridge? And – this may be a stupid one – does it taste anything like cashews?
Cara says:
Apr 8, 2013
Not a dumb question! Doesn’t taste like cashews at all, especially putting that garlic clove in it takes away any hint of cashews
Keep in the fridge in an air-tight container and it should be good for a couple of days. Enjoy!
Erin says:
Mar 31, 2013
Is there a good substitute for the coconut oil? It is pretty exprensive and I never use it.
Diane Hoch says:
Mar 5, 2013
For the bagels, is there a special recipe for bagels on the Pamela’s Bread Mix? I was just looking on line for gluten-free bagels, and they all seem to be in NY, and I can’t afford to have them sent. With this spread and gluten-free bagels, I would be in heaven, but I wouldn’t know how to make the bagels from the bread mix. Any help would be appreciated.
Hazel says:
Mar 5, 2013
I am super duper in love with this stuff! Awesome flavor. Cashews are my best friend
Thanks for posting such a great recipe!
alice says:
Mar 4, 2013
Quick question, I see green onions in the picture but not in the recipe, was that just for the picture or do you add it to the spread?
Thank you and this looks amazing and want to make some for lunch.
Cara says:
Mar 4, 2013
That was just for the picture, I believe. Look at me, I cannot even remember–ha! But I’m pretty sure that I photographed it at the same time I did the ranch dressing and I just messed up on the additions in the picture
amy says:
Mar 1, 2013
Just found this and it looks delicious, however I can’t bring any nut products into work.. is there something that I could substitute in place of the cashews?
Elizabeth Burns-Kirschenbaum says:
Feb 28, 2013
I can not wait to taste this
I can’t wait to bake these Pamela’s mix bagels today and try it out! It’s going to be hard to wait!
I soaked my cashews overnight, used fresh chives out of my herb garden and left out the parsley.
I used fresh ground garlic herb salt blend (just a dash) instead of regular salt.
I also left out the water and just used a dash here and there (while in my Cuisinart) of organic coconut milk.
It looks to be the perfect consistency
Cara thank you soooooo much!
~E
Sweet Potato Falafel | Cuisinside says:
Feb 25, 2013
[...] tortilla. I wrapped mine up in an organic blue corn tortilla with tomato slices and this incredible herbed vegan cream cheese – and let me tell you, it was a very satisfying [...]
joa says:
Feb 20, 2013
how do you think this recipe would fair with a different nut? Like almonds?
Cara says:
Feb 20, 2013
As long as you have a high-speed blender, that should be good. You could even try macadamia nuts–that would make it super creamy. Good luck!
Sondi says:
Feb 18, 2013
I made this earlier today and I have a question about the consistency. Mine turned out more of the texture of sour cream – I was expecting something a bit firmer. What was your texture like? I’m thinking I need to add a bit more coconut oil next time, or less water. The flavour was absolutely amazing, though, so thank you thank you!
Cara says:
Feb 19, 2013
Mine was somewhere in between sour cream and cream cheese. I definitely say add more coconut oil next time and keep it in the fridge a little longer. Glad the flavor was good! xo
Sondi says:
Feb 19, 2013
Update: it firmed up overnight. Yay! Now it’s like the cross between sour cream and cream cheese as you described. I’ll add a bit more coconut oil next time to make it even firmer.
Sunday Funday 2/17 - The Unintentional Vegan says:
Feb 17, 2013
[...] Spreadable Herb Cheeze – I can actually eat this herb cashew cheese and you can bet that I will definitely be doing so very soon. This creamy and fresh spread would be delicious on just about anything including raw veggies or flax crackers. [...]
Courtney Jones says:
Feb 1, 2013
Love this! I cannot wait to give this a shot. Love cashew dips and spreads!
Cara says:
Feb 2, 2013
I’m quickly falling in love myself
Kristen says:
Jan 31, 2013
Looks delicious! Love cashew dips and sauces.
Cara says:
Feb 2, 2013
Thank you Kristen. xo
Amanda says:
Jan 31, 2013
Thank you for sharing this! I LOVE cream cheese and can’t eat it, so I’m really excited to try this alternative! It looks delicious!
Cara says:
Feb 2, 2013
Hope you like it, Amanda. I know what you mean–I love myself cream cheese as well…
Gabby @ the veggie nook says:
Jan 31, 2013
Congrats on moving to self-hosted, I love the new look!!
This spread looks gorgeous
Cara says:
Feb 2, 2013
Thank you, thank you, thank you!
Somer says:
Jan 29, 2013
Is there anything cashews can’t do? Nice job on the bagels too!
Cara says:
Feb 2, 2013
They can’t transport me over to Utah…
Stephanissima says:
Jan 27, 2013
Ooooh, you got a domain and switched to the .org side! That’s more big news alongside everything else going on!
Your “cream cheese” looks pretty good!
Cara says:
Feb 2, 2013
I did and I’m still trying to get used to self-hosting. Too much work to do
Stephanissima says:
Feb 6, 2013
It’s not too different. You’ll find you have way more flexibility though! Yay!
Herbivore Triathlete says:
Jan 24, 2013
Cashews are so versatile! This looks awesome and delicious. I am loving the new place, very nice indeed!
Cara says:
Feb 2, 2013
I’m rather amazed at how they are able to translate into practically anything…
Kristin @Baker Bettie says:
Jan 24, 2013
Cashews are so freaking amazing aren’t they?! I am continually amazed at what they can do! This looks delicious and I will be making it very soon.
The new site looks awesome girl! Love it! xoxo.
Cara says:
Feb 2, 2013
Thank you friend. Glad you are enjoying the new site!
Susanne says:
Jan 23, 2013
Just made this and IT IS DELICIOUS!! Thank you!!
Cara says:
Feb 2, 2013
HOORAY! So happy to hear that you liked it!
Brooke (Crackers on the Couch) says:
Jan 23, 2013
This looks delicious!
Cara says:
Feb 2, 2013
Thank you Brooke
Kathy Hester says:
Jan 22, 2013
Yum!
Cara says:
Feb 2, 2013
xo!