Fustini's Oils and Vinegars
Cashew Spread

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Cashew Spread


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Cashew Spread

Submitted by Chef Laura Cavender


  • 2 cups raw cashews
  • 1 cup mixed tender herbs, such as parsley, cilantro, dill, and/or basil
  • 2 tablespoons Fustini’s Grapefruit balsamic
  • 1 tablespoon Kosher salt


Step 1. 

Bring 2 cups of water to a boil in a small saucepan. Place 2 cups cashews in a medium heatproof bowl and cover with boiling water. Cover bowl with a plate or plastic wrap and let sit for 10 minutes.  Strain cashews through a fine-mesh sieve into another medium bowl, reserving soaking liquid.

Step 2. 

Transfer nuts to a blender, then add 1 cup herbs, vinegar, salt, and half of soaking liquid. Blend on medium speed, scraping down sides with a spatula and adding more soaking liquid as needed, until cashew cream is very smooth and the consistency of yogurt, 1–2 minutes.

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