Make a Delicious Milk-Free Spread With Cashews and Sunflower Seeds
“ Vegan cheese ” is a polarizing concept, but if you can think of it as a savory spread rather than “cheese,” there are some really tasty non-dairy options, including this cashew-based number from Epicurious.
This cashew and sunflower spread might appeal to all your friends (except those with nut allergies). Simply add 3/4 cup raw cashews and 1/4 cup raw sunflower seeds to eight cups of boiling water and cook until soft. Drain, leave 1/2 cup cooking liquid, and combine the nuts and liquid with lemon juice, salt, pepper and bell pepper. Continue stirring until the consistency is similar to ricotta, transfer to a bowl and sprinkle with garlic. Serve with common gravy utensils such as crackers, vegetables, and delicious toast.
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