This recipe isn’t as crunchy as it sounds.
In fact, carnivores love this because it serves as a dip or also a spread (almost like a condiment) that goes great on wraps or sandwiches.
This recipe is vegan and personally, I love the freshness when I make it with a chard wrap.
It takes less than 10 minutes to whip up and are also great finger food for parties.
You Will Need:
- 1 cup cashews
- 1 4oz jar pimento peppers
- 2 tbsp. fresh lemon juice
- 3 tbsp. nutritional yeast
- 2 tbsp. garlic powder
- 1 tbsp. dried chili peppers (add more if you want more kick)
Toppings (mix and match based off your vegetable preference):
- 1 head of fresh chard
- 2 avocados
- 1 carrot
- 1 zucchini
Grind just the cashews in a food processor until fine. Then add the rest of the ingredients and blend until smooth and creamy.
I lightly sauteed our zucchini to put into the chard wrap, or you can make this recipe entirely raw with chopped avocado and sliced carrots.
Wash the chard and along the spine, slice it in half and chop off the bottom of the spine so you have two leaves for your ‘wrap’.
Spread the cashew cheese across the chard as your base.
Then layer your choice toppings on top, roll up and pop into your mouth!