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