Fork and Beans

Making food fun for the family

Raw Garden Herb Spreadable “Cheese”

by

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.

Raw Garden Herb Spreadable "Cheese" - Fork & Beans

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.

Raw Garden Herb Spreadable "Cheese" - Fork & Beans

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!)

Raw Garden Herb Spreadable "Cheese" - Fork & Beans

 Oh, the places you can go with cashews!

Raw Garden Herb Spreadable "Cheese" - Fork & Beans

 

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)
  1. DIRECTIONS
  2. In a high-speed blender, combine cashews, water, lemon juice, and vinegar until smooth.
  3. Add coconut oil and blend.
  4. Add herbs and salt and pulse briefly.
  5. Refrigerate for several hours or until set.
  6. Spread on favorite gluten-free bagel (pictured above is from Pamela’s Bread mix).

signature

About Cara

Based in Chicago with her husband and son, Cara is the creator behind the site Fork and Beans: A place where kids can have fun with their food.

Reader Interactions

Comments

  1. steww

    Just made this for the first time. ‘Slipped’ and used too much garlic but I can live with that. It’s in the fridge setting as we speak but I’m scraping the bowl of the food processor and it tastes really good. The vinegar gives it a slight sour cream flavour. I wish I could afford a better blender so I could make the cashews super smooth but the slight grainy texture is fine.
    Anyone tried adding nutritional yeast flakes for an even cheesier taste? It might spoil the pleasantly subtle flavour but might add something.
    Anyhow, thanks for the recipe.

  2. Jordyn

    I feel so late to the party just now finding this post. The cheeze spread looks super tasty!

  3. daniella

    How long the Raw Garden Herb Spreadable “Cheese” last for in the fridge?

    Thanks! Amazing recipe!

  4. Norah

    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 🙂

    • Cara

      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 🙂

    • Cara

      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 🙂

  7. Penny

    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!

    • denise

      Try soaked sunflower seeds in the same amount 1/2 c. seed to 1/3 c water (or slightly less). I just made it that way. I think it tastes good!

  8. Zadria

    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. 😀

  13. ALICJA

    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

      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!

  15. Diane Hoch

    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.

  16. Hazel

    I am super duper in love with this stuff! Awesome flavor. Cashews are my best friend 🙂 Thanks for posting such a great recipe!

  17. alice

    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

      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 🙂

  18. amy

    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?

  19. Elizabeth Burns-Kirschenbaum

    I can not wait to taste this 🙂
    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 🙂 I can’t wait to bake these Pamela’s mix bagels today and try it out! It’s going to be hard to wait!
    Cara thank you soooooo much!
    ~E

    • Cara

      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!

  21. Sondi

    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

      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

        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.

  24. Amanda

    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!

  27. Stephanissima

    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!

  29. Kristin @Baker Bettie

    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.

  33. Hazel

    I just wanted to post again because I can’t live without this stuff!!! I love it to the max 🙂 Thank you AGAIN xoxo

Trackbacks