Print

Cashew and Bean Cheese

This creamy spread is perfect in this pie, but also great on crackers and as a sandwich or bagel spread.
Cook Time 10 minutes
Total Time 10 minutes
Calories 623kcal
Author Kathy Hester

Ingredients

  • 1 cup cashews
  • 1 cup water
  • 1 15.5 ounce can cannellini beans, drained and rinsed (or 1 1/2 cup cooked beans)
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon marjoram
  • 1/2 teaspoon thyme
  • 1/2 teaspoon ground rosemary
  • 1/2 teaspoon salt

Instructions

  • Add the cashews and water to a saucepan and bring to a boil. Reduce to a simmer and cook for 10 minutes.
  • Add all of the ingredients to your blender and blend until smooth. You will have to stop and scrape down the sides several times.
  • Store in the fridge for up to 1 week.

Nutrition

Calories: 623kcal | Carbohydrates: 54g | Protein: 24g | Fat: 38g | Saturated Fat: 7g | Sodium: 408mg | Fiber: 10g | Sugar: 5g