When I posted my recipe for sweet potato hummus a few weeks ago, I suspected it would be a hit, and I was right. In the time since I first shared it, a ton of readers have tried, modified, and repeated the recipe. Hooray! I love when the things I like to eat are as well loved by others as they are by me.
I have two favorite dips/spreads. Hummus is one. The other is cashew cheese, and I love it for pretty much the exact same reasons I love hummus: it’s tasty, addictive, versatile, and completely open to modification. Just as there are tons of hummus varieties to enjoy—red pepper, sun-dried tomato, olive, sesame, mixed veggie—so too are there hundreds of ways to enjoy cashew cheese. I tend to like it best mixed with sundried tomato and basil—“pizza cheese,” I call it—but this sweet potato cashew cheese is quickly becoming a new favorite.
Given the success of sweet potato hummus, I wondered this week if I couldn’t enhance my basic cashew cheese the same way, and with equally stellar results. I whipped up a small batch of my recipe—1 cup cashews, 1 tablespoon miso, dash of salt, juice of 1 lemon, water—and then blended it with one small steamed sweet potato—about a cup’s worth of flesh. The result? About a cup and a half of this insane goodness:
I first tried this cheese in a collard wrap for lunch, and loved it:
If you make anything this weekend, make this. It’s a wonderful spread. Note that canned pumpkin or squash would be equally good in the recipe—just measure out a heaping cup.
On that note, I have a ton of flashcards to make, and M’s due to arrive in a couple of hours. Happy Friday!