Barb was super friendly and I could tell right away that she wasn't looking to be vegan permanently, but I wanted her experience to be the best possible. I love introducing people to vegan foods and new ideas. I sent multiple recipes for her to try. She wrote about her experience in the June 26 issue of The Lake Oswego Review. Check it out!
I was most impressed with her mention of finding variety in a vegan diet, rather than restriction. So true! To my benefit, she also mentioned my blog and shared my amazing vegan cashew spread with her readers. So I want to share the recipe with you!
Amazing Cashew Spread
2 roasted Red Bell Peppers, whole
1/2 cup Cashews
1/2 cup Nutritional Yeast
1 Tb Balsamic Vinegar
1 tsp Salt
Put all ingredients in a food processor and blend until smooth. For a more liquid consistency, add water to the sauce. Great for sandwiches, multi-purpose spread, pizzas and much more.
I make a pizza sandwich with the spread. Best if used with kalamata olive bread but really any will work. Just spread the cashew spread on both sides of the bread and layer with marinated tofu, tomato slices and basil.