I like spreads and crackers. I like them a lot. Too much maybe. As if in someone told me I can only eat crackers with a spread for the rest of my life, I'd be like 'well, sure, yeah'. Like yes, I'd miss a lot of other foods but I would be totally okay with it. Yep, I think I would not cry over it at all.
I've been totally into cashew spread lately so I was super excited to make a new cashew spread for the #topyourtuc campaign. Cheese flavour is my favourite TUC flavour and I promise you that my spread makes it just effin amazing. Cashews, roasted garlic, lemon and a pinch of salt - that's all you need for the "OMG THIS IS SO GOOD" result.
TUC cheese crackers
150 g cashews, raw and unsalted
1 heads of garlic
1 el fresh lemon juice
pinch of sea salt
1 el red beet puree
microgreens and/or sprouts
Soak the cashews in water for at least 30 minutes.
Preheat the oven to 180°C. Peel away all the loose outer layers around the head of garlic. Trim the top off the head of garlic. Wrap the garlic in aluminum foil and roast in the oven for 40 minutes. Remove from the oven and let cool. Peel outside off of bulb of garlic, then gently squeeze each clove out.
Drain the cashews and put them in a blender. Add garlic, lemon and salt and 2 tablespoons of water. Mix till the spread is smooth. If your spread is too thick, add a little bit of water to it.
Spread it on the cheese TUC cracker. Add a bit of a red beet puree and sprinkle with the sprouts and microgreens.