CASHEW HUMMUS

Total time: 5 mins | Yields: About 2 cups

This raw cashew hummus recipe is bean-free, paleo-friendly, and simple to whip up. Serve it with crudité and toasted Bread SRSLY Gluten-Free Sourdough for a crowd-pleasing appetizer or afternoon snack.

INGREDIENTS

2 cups raw unsalted cashews

1 cup water

¾ teaspoon salt

¼ cup lemon juice

3 tablespoons olive oil

1 clove garlic, peeled

¼ cup nutritional yeast, or 1 ½ tablespoon white miso

Optional: 1-2 teaspoon spicy mustard

DIRECTIONS

Combine all ingredients in a high speed blender and blend until smooth. Add more salt, lemon and mustard to taste. Serve with crudité and toasted Bread SRSLY Gluten-Free Sourdough. Store refrigerated. This dip will stiffen slightly once chilled, similar to a traditional hummus.

Serve topped with a drizzle of good olive oil and a sprinkling of paprika.

For a nut-free version, try pumpkin seeds, raw or toasted. If using salted nuts or seeds, taste before salting and adjust accordingly.

This recipe scales brilliantly, can be made several days in advance, and doubles as a great vegan cheese sauce. To use for a baked mac + cheese, add a bit more nutritional yeast, stir into your favorite GF pasta, top with Bread SRSLY Breadcrumbs, and bake in an oven-safe dish until the top is golden. Enjoy!