Try This Vegan Creamy Spread Recipe

The consistency and taste are comparable to a mayonnaise. We use this on our vegan picnic wrap. We spread it on a tortilla, then crumble falafel over it, and then add a kind of pesto made from kale and artichokes. Roll up the tortilla, dust lightly with paprika, and then score it with a hot griddle iron.

Creamy Vegan Spread Recipe (makes about ½ cup suitable for 4 wraps)

• 1 Cup raw Cashews
• ¼ Cup extra virgin olive oil
• Juice of 1 whole lemon squeezed
• 3 tablespoons of raw Apple Cider Vinegar
• Sea Salt to taste, dash pepper
• 2 tablespoons of cold water
• ½ teaspoon of sugar

Place the nuts in a small saucepan. Cover with water, heat to a simmer, and let simmer for twenty minutes. Let the nuts cool off. You can run them under cold water if you’re in a hurry. Put the nuts in a food processor. I use a Vitamix. Add the oil and water. Blend together. Next add the lemon and vinegar, salt, pepper and sugar. Whip to a creamy consistency. Taste and add seasoning as necessary. It’s done!