Cashew Chutney Spread Recipes

Steps:

• Place cashews in a small bowl. Add enough warm water to cover completely. Soak cashews for 1-2 hours; drain and discard water. Add cashews and remaining ingredients to food processor. Cover and process until smooth, 1-2 minutes, scraping down sides occasionally. Transfer to serving dish. Cover and refrigerate for at least 1 hour before serving.

Steps:

• Pulse 1 c. cashews in a food processor until finely chopped (do not grind to paste). Transfer to a bowl. Process remaining cup of cashews with curry powder, salt, and pepper until finely ground and beginning to clump. Add cream cheese and puree until smooth. Add to chopped nuts, add remaining ingredients and stir to combine. Adjust seasonings.

Steps:

• Mix first 5 ingredients together with hand mixer. Top with green onions and bacon.
• Best made the day ahead, adding the onions and bacon right before serving.

Steps:

• Place the cashews in a large bowl and cover with water. Cover the bowl with wrap and leave to soak overnight or for at least 4 hrs.
• Drain and rinse the cashews then add them to a food processor with the nutritional yeast, lemon juice, 1/2 tsp salt and 1 tbsp water. Whizz until very smooth, about 5 mins. You may need to stop and scrape the sides down with a spatula.
• Transfer the cashew cheese to a dish or bowl and stir through the chives, if using. Cover and place in the fridge for 1 hr to firm up a little. The cheese will keep in the fridge for up to 3-4 days.