Creamy Cashew Nut Hummus

Cashew Hummus


1 cup of raw cashew nuts – soak overnight in water

2-4 cloves of finely chopped garlic

1/4 cup fresh lemon juice

1 Tbls olive oil – cold pressed

1 Tbls nutritional yeast

1/2 tsp salt

1/4 cup liquid from nut soaking


* Drain the cashew nuts, reserving about 1/4 cup of the soaking liquid for blending.

* Add all the ingredients into a blender or kitchen whizz and puree to desired consistency. You may need to add 1/4 cup of the soaking liquid to aid pureeing and to achieve your desired consistency.

* Store in a clean air tight container in the refrigerator. Use within 3-5 days. This can be frozen for a later use.

* Serve as you would a chickpea hummus, as a dip or sandwich spread. Enjoy.


Source: Melissa Thorburn