Lemon Pepper Cashew Walnut Spread
makes about 2 cups – you will have leftovers!
1 cup raw cashews
1 cup raw walnuts
3/4 cup almond milk (plain or vanilla – see below)
1/2 juicy lemon + pinch of zest
4-7 generous dashes of fine black pepper + 2-3 pinches of salt
Also grab:
slices of tomato and onion, herb salad mix, bagels (of course), fine black pepper – garnish: slices of lemon (from the other half)
optional but lovely:
sliced avocado, sprouts, sliced apple, chopped garden herbs
Directions:
1. Soak your raw cashews in salted water until tender.
2. Drain and rinse the soaked cashews. Add them to a Vitamix or food processor. Also add: lemon, soy milk and half the walnuts. Note: feeling adventurous? try vanilla almond milk.
3. Blend from low to high for a few minutes until the mixture becomes smooth. Salt + pepper to taste. Add in more walnuts as needed to achieve a hummus-like consistency. Blend until nice and smooth.
4. Do a taste test and add more spices + salt as desired. If you are serving the spread within a few minutes – place it in the freezer to chill and thicken up a bit. If serving later – just place in the fridge – covered – until needed.
5. Bagels! Toast them. Add the spread. Then tomato, onion, greens and pepper on top. Garnish with lemon zest or lemon slices.
