This spread is a lot like hummus because it has chickpeas, but is richer with the addition of cashews. Like many homemade non-dairy “cheezes” this one has nutritional yeast to give it a cheesier flavor. You can use this spread for a million different things, but I used it in a quesadilla with sauteed cremini mushrooms and red onion. Yum!
1 1/2 cups cooked chickpeas, 1 can chickpeas, drained and rinsed
1 tsp sea salt
2/3 cup cashews, whole or pieces
3 T nutritional yeast (available in the bulk section of natural foods stores and well-stocked grocery stores)
1 jalapeno, roughly chopped (you can remove the seeds to reduce the heat, but I left them in)
2 handfuls fresh cilantro
2 T extra virgin olive oil
1 tsp dijon mustard
1/2 tsp garlic powder
Juice of one large lime or 2 key limes
1-2 T water
Add all ingredients to a food processor and process until smooth. Scrape the sides with a spatula, and process again to ensure all the ingredients are well-incorporated.