One of the things I love is having spreads or dips in the fridge to stuff inside a sheet of nori, or to spread on raw crackers, rye toast or gluten-free wraps. These make great snacks or meals: with a filling spread all you need to do is add some sliced veggies and green leaves and you have got yourself an outrageously tasty, healthy and quick lunch or dinner!
Here is an easy recipe for a truly yummy spread.
Rosemary and Cashew Spread
1.5 cups un-roasted and un-salted cashews, soaked for at least 1 hour in water
4 Tablespoons lemon juice
About 3 cm leek
¾ tsp herb salt
Pinch black pepper
1 tsp fresh rosemary
Soak the nuts for at least 1 hour in water. Drain and grind in a food processor. Add the remaining ingredients and blend until creamy. Chill for a couple of hours to make the spread more firm. In this picture I have served this dish with a drizzle of olive oil, some pink Himalaya salt and black salt and a sprig of fresh rosemary.