Spread the Love: 2 Vegan Spread Recipes

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.