I wish I could give each and every one of you a spoonful of this amazing spread! The original recipe is from Gena at Choosing Raw, and it was just as good as promised. It’s a little spicy (but not hot), a little sweet, and I had forgotten just how much I like cashews. You could definitely use this as a dip, or in a wrap, but I just put a big spoonful on my Indian roasted veggies and bulgur, and it was perfect.
1 c. cashews, soaked in water for 6-8 hours
3 dates, soaked in water for 1 hour
2 T lemon juice
2 t soy sauce
1 t curry
1/2 t cumin
1/2 t cinnamon
Blend all ingredients in a food processor, and add water until spread reaches the desired consistency.