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Difficulty:BeginnerPrep time: 10 minutesCook time: 30 minutesRest time:1 hour Total time: minutesServings:4 servingsCalories: kcal Best Season:Available



  1. Soak the cashew nuts in boiling water for one hour, then drain. Alternatively, soak the cashews in water overnight or for at least 6 hours.
  2. Preheat your oven to 180°C
  3. In a blender, add 3 cloves of peeled garlic, the soaked cashews, tahini, nutritional yeast, tapioca starch, apple cider vinegar, water, salt, and miso paste. Blend on medium-high until the mixture is completely smooth.
  4. Transfer the blend into an oven-proof dish (8 inches by 2 inches is a good size).
  5. Thinly slice the remaining 3 cloves of garlic and sprinkle them over the blend, along with the fresh thyme leaves.
  6. Bake uncovered for about 30 minutes, or until a crust forms on top and the edges are lightly browned.
  7. Serve this savory vegan spread with crackers or sourdough bread as a delicious addition to any plant-based spread.

Note: Use the hashtags #dairyfree #vegan #delicious #plantbased #veganspread if you decide to post your culinary creation online!


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