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Creamy Zinger Garlic Spread will stay fresh for up to five days in your refrigerator (stored in an airtight container). It also freezes well which can make life easier, especially during the hectic holidays. Make a triple batch and freeze some of it for later use.
Note: My favorite brand of miso that I buy to use for my recipes is South River Miso. This particular recipe uses two of their flavors, one of which is soy-free (Garlic Red Pepper Miso). They use the most beautiful ingredients, and their products are sublime. I buy them online, but if you don't have access to them I'd suggest using both a dark and light miso in the following recipe.
Note: My favorite brand of miso that I buy to use for my recipes is South River Miso. This particular recipe uses two of their flavors, one of which is soy-free (Garlic Red Pepper Miso). They use the most beautiful ingredients, and their products are sublime. I buy them online, but if you don't have access to them I'd suggest using both a dark and light miso in the following recipe.
CREAMY ZINGER GARLIC SPREAD [VEGAN]
INGREDIENTS
- 1 cup raw cashews, macadamia nuts, pine nuts, or pili nuts (or a mix)
- filtered water for soaking the nuts
- 1 large clove garlic
- 1 tablespoon dark miso
- 1 tablespoon light miso
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra virgin coconut oil
- a little water, if needed to help blend
PREPARATION
- Place the nuts in a bowl with enough filtered water to cover the nuts by about an inch. Let them soak like this for 1 to 2 hours.
- Strain off the water and the rinse the nuts.
- Blend all of the ingredients until creamy in your blender (or you can use a food processor fitted with the “S” blade). Enjoy with raw or cooked vegetables, spread on crackers, bread, or toast, use on your next raw vegan pizza, or add some to the next homemade plant based salad dressing you whip up.
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