Makes 1 1/2 cups (about 24 1-Tbs. servings)
Breathe new life into pasta salads, vegan “tuna” or “egg” salads, or any sandwich, with this easy, versatile vegan spread. Use instead of mayo, salad dressings, or dipping sauces.
1 cup cashew butter
1/2 cup water
1/4 cup apple cider vinegar
2 tsp. honey
1 small garlic clove, minced
1 Tbs. dried dill weed
Combine all ingredients in a food processor or blender, and purée until very creamy. Refrigerate in glass jar for up to one week.
per serving: 70cal; 2g pro; 5g total fat (1g sat fat); 4g carb; 0mg chol; 45mg sod; 0g fiber; 1g sugars
From article: Meatless Midday Meals