Cashew Hummus Toast (Sesame-Free, Gluten-Free)

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.

 

How to Make Cashew Hummus

This cashew hummus is buttery, nutty, and ultra creamy. Cashews replace chickpeas for a legume-free recipe. Our hummus recipe doesn't use tahini either, making it safe for those with sesame allergies. 

To make cashew hummus, you'll need to soften the cashews in water for at least 4 hours. Once done soaking, add the cashews, salt, lemon, olive oil, and nutritional yeast to a high speed blender. 

Nutritional yeast adds a savory umami flavor to this hummus. This hummus is unlike any you've had before. 

 

Make on Gluten-Free Toast For a Delicious Snack

Toast Bread SRSLY gluten-free sourdough and use as the base for this hummus. The distinct tang of sourdough complements beautifully with this nutty hummus. Bread SRSLY is gluten-free, sesame-free, and legume-free as well, making this entire recipe safe for those with these allergies. 

 

NUTRITION INFORMATION

For 1/8 of the hummus recipe

Calories: 170 kcal
Protein: 5.3 g
Fat: 12.8 g
Carbs: 9.3 g
Fiber: 1.1 g

 

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

  1. Soak the cashews in water for about 4 hours or overnight. Or, boil for 30 minutes. 
  2. 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.
  3. Serve topped with a drizzle of good olive oil and a sprinkling of paprika.
  4. For a nut-free version, try pumpkin seeds, raw or toasted. If using salted nuts or seeds, taste before salting and adjust accordingly.
  5. 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!
ntent": "1.1 g" }, "recipeIngredient": [ "2 cups raw unsalted cashews", "1 cup water (for soaking)", "3/4 teaspoon salt", "1/4 cup lemon juice", "3 tablespoons olive oil", "1 clove garlic, peeled", "1/4 cup nutritional yeast (or 1 1/2 tbsp white miso)", "1-2 teaspoons spicy mustard (optional)", "Slices of Bread SRSLY Gluten-Free Sourdough, toasted", "Drizzle of olive oil and paprika for serving" ], "recipeInstructions": [ { "@type": "HowToStep", "text": "Soak cashews in water for at least 4 hours or overnight. Alternatively, boil for 30 minutes until softened." }, { "@type": "HowToStep", "text": "Drain cashews and add them to a high-speed blender with salt, lemon juice, olive oil, garlic, nutritional yeast, and optional mustard." }, { "@type": "HowToStep", "text": "Blend until completely smooth and creamy, scraping down sides as needed. Adjust seasoning with salt, lemon, or mustard to taste." }, { "@type": "HowToStep", "text": "Toast gluten-free sourdough slices until golden and crisp." }, { "@type": "HowToStep", "text": "Spread cashew hummus onto toast, drizzle with olive oil, and sprinkle with paprika before serving." } ] }
Back to Recipes