Vegan Mofo Day 4: Cashew Spread

I spent some time this weekend playing with kitties, 25 kitties to be exact. All looking for some love and affection. My friend T had to stop and pick up some supplies for her foster animals at Bowdog so we went and played with the kitties for a little while (who are all looking for homes I might add). We adopted Apollo when he was 2 years old, so we missed out on the kitten portion of his life, but I’m pretty sure he was the most adorable kitten ever. Because of this I seem to have forgotten how much energy kittens have and how they like to be on you at all times, like right on top of you, all the time. They were coming at me like flying squirrels! With their cute fuzzy faces and tiny razor like nails. Now don’t get me wrong, I love kittens, but I think I’ll stick to animals whose energy levels are more in sync with my own, plus there’s nothing better then having a warm furry body cuddle up with you on the couch.

After getting home from all the cat lovin’, I whipped up a cashew spread. I’m trying to curb my nut butter dependence by replacing it with, well, nut butter, but nut butter with yogurt and other stuff mixed in. I wasn’t sure if it was going to be something I’d like and when I had some on toast I was still kind of on the fence about it. It’s sweet, nutty and creamy, all things that sound pretty tasty but the consistency was a little more runny then I was hoping for and having it on toast, although good, wasn’t the best choice for the purpose of cashew spread tasting. I compare it to spreading cream cheese on toast, I mean really, it just doesn’t compare to having it on a bagel.

I had stocked up on fruit at Costco Sunday morning, so this morning for breakfast I had me some oatmeal with blueberries, blackberries, raspberries, strawberries and topped everything off with a big dollop of the cashew spread. Holy yum batman! Now this is the way you’re supposed to eat it. It made the oatmeal rich, creamy and sweet with just a hint of saltiness. I think this would make a perfect dip for fruit and would be pretty amazing spread on a cinnamon raisin bagel or tossed into your morning smoothie.

I know everyone has their own favourite brand of yogurt, so adjust the agave accordingly, the original recipe calls for 2 teaspoons but I put it one and found it plenty sweet.


  • Servings: Approx. 1 Cup
  • Print
Adapted from VegNews Recipe Club


  • 1/2 cup heaping cup raw cashews, soaked for a few hours, or 1/2 cup cashew butter
  • 2/3 cup plain non-dairy yogurt
  • 1 to 1 1/2 teaspoons agave
  • 1/8 teaspoon salt
  • 1/8 teaspoon cinnamon
  • 1/2 teaspoon vanilla


  1. Drain soaked cashews and pat dry. In a food processor or high speed blender, blend together all ingredients until smooth. Place in container and store in fridge.

4 thoughts on “Vegan Mofo Day 4: Cashew Spread

  1. jessy says:

    everywhere i look almost everyone is making all kinds of cashew crazinesses and they all look super delicious! i need to get on board with the cashew love and i think starting with this sweet ‘n creamy cashew spread is the way to go. it sounds awesome and looks amazing!

  2. corrinadarling says:

    this spread looks amazing, and your photos are so beautiful. i will wallow in disappointment this morning as i don’t have a bowl of fruit with a big dollop of cashew delicious sauce on top.

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