I sort of have this new obsession with making hummus-like spreads out of nuts and I honestly cannot get enough!
I started making nut and seed ‘cheeses’ (No, there is no cheese or dairy here— but they are called ‘cheeses’ because they taste like creamy cheese when you soak nuts and seeds overnight and then whip them up in a food processor until they are as smooth as hummus) a few years ago and I’ve been testing out So many recipes throughout the last few years with my cookbook and since my book is in stores nationwide VERY soon and available NOW for pre-sale, I thought it would be the perfect timing to introduce you to these fun spreadable delectable recipes.
When you pre-order my NEW COOKBOOK from one of these online retailers you’ll get 6 Free Exclusive Recipes that are NOT in my cookbook when you enter your purchase code on my landing page!
Today I’m sharing a savory nut cheese that’s made from raw almonds, sunflower seeds, curry powder and a few spices. Simple as that. Nothing complicated about this folks.
You’ll see a HUGE variety of nut and seed spreads/cheeses in my new cookbook but I saved this one to share with you on the blog and left it out of the book.
I was never a big fan of curry powder but when I use a little bit of it in recipes for crackers, hummus and other dips- I loooooooooooooooooove the flavor it adds. Adding just a few pinches is the perfect way to add a boost of flavor to this recipe without having to add yucky processed ingredients.
This nut cheese is creamy enough on its own without having to add any oil or other ingredients because you soak the nuts in water overnight and then drain and rinse them completely so that when it’s time to whirl them in a food processor, they are as smooth as pudding.
Catch my drift?
This ‘nut cheese’ can be used on crackers, carrot and celery sticks and as a spread on sandwiches and wraps. It’s also great used in place of mayo and cream cheese for bagels and sandwiches.
It’s super duper yummy with the warmth of the curry and brightness of the lime and I really think you’re going to love it.
I make a batch of this on Sunday evenings and then serve it throughout the week spread on everything in sight. Not kidding.
So, dig in and enjoy.
You’ll love the variety of nut cheeses and spreads in my cookbook, as well. There are SO many to choose from–you’ll never get bored again and you’ll love adding these to everything from salads to crackers (p.s. I have a TON of grain-free crackers in my cookbook that pair perfectly with this nut cheese). Trust me, these recipes are how I survived the last 10 years without feeling deprived while everyone else ate foods I couldn’t digest!
When you pre-order my NEW COOKBOOK from one of these online retailers you’ll get 6 Free Exclusive Recipes that are NOT in my cookbook!
Try to buy everything organic. Here’s why I eat organic: The Benefits of Eating Organic.
- 1 1/2 cups raw almonds
- 1/2 cup raw shelled sunflower seeds
- 1 tsp. curry powder
- 1 Tbsp. fresh lime zest
- 4 Tbsp. fresh lime juice
- 1/4 to 1/2 cup purified water
- Sea salt and pepper to taste
Preheat oven to 350 degrees F and line rimmed baking sheet with parchment paper.
Spread almonds on baking sheet in a single layer. When oven is preheated place nuts in the oven for 10-15 minutes making sure they don't burn. When roasted remove from oven to cool. Once cooled soak them in water over night for at least 12 hours (see below).
Day 2-Soaked Nuts:
Drain and rinse the soaking almonds. Then place the almonds, sunflower seeds, curry, lime zest & juice in a food processor. Start out with 1/4 of water and add up to a half cup depending on the smoothness of the nut cheese you want. Stop the food processor to taste and add salt and pepper.
Process until smooth and serve. Keep in a sealed container in the fridge for up to 3 days.