Cashew and tomato spread

AuthorTea
Yields1 Serving
 200 g roasted cashews
 80 g dried tomatoes
 1 tbsp tahini paste
 2 tbsp pumpkin oil
 100 ml water
 1 tbsp lemon juice
 garlic to taste
1

Fry raw cashews for 5 minutes in a pan.
Bake the garlic together with the shell in the oven until it softens completely, and then clean it and put it in a blender with all the other ingredients.
If necessary, add a little more water, but be careful not to overdo it because the spread will then lose its density.
Transfer the finished spread to a bowl with a lid and keep in the refrigerator. It is advisable to eat it immediately, but you can keep it in a cool place for a few days.

Ingredients

 200 g roasted cashews
 80 g dried tomatoes
 1 tbsp tahini paste
 2 tbsp pumpkin oil
 100 ml water
 1 tbsp lemon juice
 garlic to taste

Directions

1

Fry raw cashews for 5 minutes in a pan.
Bake the garlic together with the shell in the oven until it softens completely, and then clean it and put it in a blender with all the other ingredients.
If necessary, add a little more water, but be careful not to overdo it because the spread will then lose its density.
Transfer the finished spread to a bowl with a lid and keep in the refrigerator. It is advisable to eat it immediately, but you can keep it in a cool place for a few days.

Cashew and tomato spread
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