One of my all-time favorite summer lunches is a raw cheese, tomato, avocado and olive sandwich with a side salad. I whip up big batches of cashew cheese spread along with Ani Phyo’s Black Sesame Sunflower Bread and then chow down on the same sandwich just about every day of the week. It’s so good that I can’t imagine myself ever getting sick of it! The cheese spread is so simple and easy to make, that it’s almost silly not to make a batch up at the beginning of every week. It’s so versatile that it can be spread on bread, drizzled over salad as a dressing, poured over veggies as a sauce or even dolloped onto tacos!




  • 1 cup raw cashews, soaked for two hours and drained
  • 1 medium tomato, chopped
  • 1 tablespoon raw sesame seeds
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon sea salt
  • 1 tablespoon onion powder
  • 1 clove garlic
  • 2 tablespoons lemon juice



Blend all ingredients together in a food processor until smooth. If the mixture is too thick, add water in 1/8 cup increments. 



I’m submitting this recipe to Healthy Vegan Fridays and Gluten-Free Fridays.



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