Recipe By Lynfred Brand Ambassador Laura Lorenz
Ingredients
1 ½ cups raw cashews
1 tbsp cream of coconut
2 tsp yellow curry powder (mild)
1 medium lime, juiced
¾ cup coconut milk, full-fat
⅛ tsp ground ginger
1 tsp nutritional yeast
¾–1 tsp kosher salt
3 tsp cilantro, finely chopped
2 tsp chives, finely chopped
2 tsp Italian parsley, finely chopped
For Serving–crostini and microgreens
Directions
Soak your cashews for 30 minutes before making the spread. To do this, place the cashews in a bowl and completely cover with boiling water. Let it sit for 30 minutes, then drain. Add the cashews, coconut milk, cream of coconut, lime juice, ginger, curry powder, and nutritional yeast to a high-powered blender and blend until smooth, scraping down the sides as needed. Then season with salt to taste. Next, stir in the herbs. Let the spread sit in the fridge overnight before serving to allow it to set up. I like to serve this on butter-toasted crostini with microgreens or fresh basil—Thai or purple are my favorites—or with a side of toasted pita bread.