Spread the love

I am a cheese and crackers kind of gal. Love love love ‘em. Or rather, I did. When I ate cheese. Now that I don’t eat cheese anymore I find myself looking for new options – and it turns out, I get a lot more interesting variety!

Both of these spreads are delicious and perfect for spreading on some crackers or using as a dip for fresh veggies. The first one is a raw “Mock Salmon Paté” which I got from Living on Live Food by Alissa Cohen. That book seems to out of print but it’s got a bunch of good recipes in it if you ever run across a copy!

This “paté” doesn’t exactly taste like salmon or anything but it’s pretty and pink and has a nice creamy savory flavor. I recommend it for parties – omnivores will never guess it’s all raw and vegan and health-foody.

The second dip is an Onion and Dill blend that I just made up, and I think it’s pretty good too. If you want a creamy oniony spread this will do the trick nicely.

Both of these are super easy – just combine a few things in the food processor and blend away. Serve them with homemade crackers or crispy vegetables for a fun snack!

Onion Dill Spread (Vegan, Gluten Free, Soy Free, Sugar Free)

Ingredients:

  • 1/4 c. chopped onion or shallot
  • 1 c. raw unsoaked cashews
  • 2 Tbsp fresh dill (or 2 tsp dried)
  • 1 Tbsp lemon juice
  • 2 Tbsp water

Directions:

Combine all ingredients in a food processor and blend until smooth.

Mock Salmon Paté – from Living on Live Food (Vegan, Gluten Free, Soy free, Sugar Free)

Ingredients:

  • 2 c. raw unsoaked walnuts
  • 2 stalks celery
  • 1 large bell pepper
  • 1 large scallion
  • 1/2-1 tsp sea salt

Directions:

Combine all ingredients in a food processor and blend until smooth.

 

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  1. [...] of cheese—vegan or non—that have all the flavour and texture that one might be looking for. Cashews seem to be the number one nut that’s used for spreads, but do experiment with different nuts [...]



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