Vegan cashew and herb spread

Vegan cashew and herb spread: a creamy spread with cashews, parsley, chives, lemon juice and garlic – fresh, full of flavour and quick to make.

At a glance

• Serves 6
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 130 kcal per serving
• Protein: 4 g
• Fat: 10 g
• Carbs: 6 g

Ingredients

• 150 g cashews
• 100 ml water
• 1 tbsp lemon juice
• 1 clove of garlic
• 1 tbsp olive oil
• 1 handful of parsley
• 1 bunch of chives
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: blender · chopping board · knife · mixing bowl · sieve

1. Soak the cashews in water, then drain them and let them drip dry well.
2. Wash the parsley and chives and chop them roughly. Peel the garlic.
3. Put the cashews in a blender with the water, lemon juice, garlic and olive oil and blend until fine.
4. Keep blending until you have a smooth, creamy mixture. If needed, stop briefly and scrape the mixture down from the sides.
5. Stir in the parsley and chives and season the spread to taste with salt and pepper.
6. Spoon into a well-washed jar or a bowl and serve well chilled. The spread firms up a little more in the fridge.

Good to know

A spread like this livens up any quick sandwich supper. Creamy, fresh and full of flavour – with no complicated steps.

Swaps

Cashews → blanched almonds (also provide fibre, a little nuttier in flavour); parsley → basil (also provides vitamin K and aromatic plant compounds); chives → spring onion greens (full of flavour, with a bit more bite); olive oil → avocado oil (mild in flavour, mainly unsaturated fatty acids).

Allergens

Contains tree nuts (cashews). For children, only serve it finely blended and in an age-appropriate way; in pregnancy, it's fine with good kitchen hygiene, as long as there's no nut allergy.

Dairy-free recipes