A creamy, dairy-free cashew spread with lemon, nutritional yeast, garlic, and fresh herbs. Perfect for spreading on lavash or using in wraps with fresh vegetables.
Nutrition per serving
Source: USDA FoodData Central when available.Based on the ingredients saved for this recipe.Per-serving numbers are divided across 4 servings.12 ingredient lines were used.Nutrition is not 100% exact; brands, sizes, and preparation change the real values.Per serving, based on the saved recipe nutrition.
Ingredients
- 1 cup (140 g) raw cashews, soaked 2–4 hours (or 15 min in boiling water), drained
- 2–4 tbsp water (as needed)
- 2 tbsp lemon juice
- 1 tbsp olive oil (optional, for richness)
- 1 tbsp nutritional yeast (cheesy flavor)
- 1 tsp apple cider vinegar (or more lemon)
- 3/4 tsp fine salt (to taste)
- 1/2 tsp garlic powder (or 1 small fresh garlic clove)
- 1/4 tsp onion powder (optional)
- 1–2 tbsp chopped dill or parsley (optional, very “lavash wrap” vibe)
- Pinch of smoked paprika or sumac (optional)
- Gluten-free lavash or GF flatbread, for serving
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Instructions
- 1
Soak cashews, then drain well.
- 2
Blend cashews with lemon juice, 2 tbsp water, nutritional yeast, vinegar, salt, and garlic until completely smooth and creamy. Add more water 1 tbsp at a time to reach a spreadable “cream cheese” texture.
- 3
Taste and adjust: more lemon/vinegar for tang, nutritional yeast for “cheese,” salt for punch.
- 4
Stir in herbs (and a pinch of sumac/smoked paprika if using).
- 5
Serve smeared on gluten-free lavash/flatbread, or use as a filling with cucumber, tomato, olives, roasted peppers, or grilled veggies.
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