Roasted cashew, fig and spinach spread recipe
Vegan spread thats delicious on crackers or as a dip with crudités.
1/2 cup cashews
1 cup packed fresh spinach
1 cup packed organic partially rehydrated figs
pinch sea salt
1 tablespoon nutritional yeast
Preheat oven to 180 degrees c
Roast cashews for 8-10 minutes until golden brown.
Please spinach, cashews, figs, salt and yeast in a food processor with 2 tablespoons of water and process.
Add more water 1 tablespoon at a time until you get a spread like consistency.
Refrigerate until cold.
Transfer to a bowl or jar and enjoy with your favourite crackers, spelt bread or celery.