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Herb Cashew Spread
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Herb Cashew Spread

This Herb Cashew Spread is great on crackers, toast, bagels, sandwich spread and a dip for raw veggies.
Course Dip, Spread
Cuisine Vegan
Prep Time 30 minutes
Total Time 30 minutes
Servings 2 cups
Author Deb Delozier | Vegelicious Kitchen


  • 1 1/2 cups raw cashew soaked (if whole cashews cut in half before soaking)
  • 2 Tablespoons plus 1 teaspoon apple cider vinegar
  • 2 Tablespoons fresh lemon juice
  • 3 Tablespoons water - add 1 or 2 more if needed
  • 3 green onions chopped small, scallions
  • 2 Tablespoons fresh chives snipped small with scissors
  • 3 Tablespoons flat leaf parsley chopped small
  • 1/4 teaspoon fresh rosemary minced
  • 1 clove fresh garlic minced
  • 1 teaspoon lemon zest optional
  • 3 -4 pinches good of salt
  • Several good grinds of pepper


  • Drain and rinse the cashews that have soaked overnight
  • In a high speed blender or food processor, blend the cashews, apple cider vinegar, fresh lemon juice and water until smooth
  • Transfer this into a bowl and stir in the rest of the ingredients
  • Line a sieve with cheesecloth with extra on either side for wrapping and place it over a bowl
  • Transfer your mixture into the cheesecloth lined sieve and cover this cashew herb mixture with the excess cheesecloth - one side then the other
  • Set aside for a couple hours and see if there is any dripping into the bowl, if so pour it out and then refrigerate the spread overnight in the refrigerator in the sieve and bowl
  • **It's very possible that there won't be much or any dripping in the bowl so don't worry if there isn't any**
  • In the morning, unwrap the spread and transfer it into a bowl or container and ENJOY!