Somewhere between a spread and a sauce, this creamy green stuff is where it’s at. One night I spread it on gluten-free crispbread to make hors d’oeuvres. Another night I enjoyed it over pasta (pesto style, thinned out with a little pasta water) with garlicky sautéed spinach and toasted pine nuts. I can’t wait to try it on pizza. And I think it would be fab on a baked potato, on a sandwich, a bowl of grains… pretty much anything savory!
½ cup cashews, soaked overnight or for at least 4 hours, drained
2 packed cups spinach (leaves only)
1-2 cloves garlic
3 tbsp fresh lemon juice
1 tbsp nutritional yeast
salt and black pepper, to taste
splash of water
2 tbsp olive oil
Use a food processor fitted with a steel blade (or a blender) to process everything except the olive oil until relatively smooth, scraping the sides as needed. With the machine running, slowly pour in the olive oil and blend until smooth. Taste for seasonings and adjust as necessary.