This is the best sandwich spread ever! I put it on everything, and always have a jar of it in my fridge. It’s pure umami, between the miso, wine and nutritional yeast flakes, and is super easy to make, especially if you have a powerful blender (such as a Blendtec). The recipe is adapted from a recipe by Betsy DeJulio, and she graciously let me share it. We also filmed a video showing how to make it, which you can find on our sister website Everyday Dish.
Not only is this spread super flavorful, but it’s almost like putting a smear of cheese on your sandwich. Not in the typical melty, cheesy way, but in that salty umami way. It’s hard to explain, but trust me this stuff is good! Oh, and it also makes an incredible savory breakfast on the go. I love to spread it on toasted gluten-free bread and then top with tomato and cucumber slices. Delicious!
So here’s the recipe, which is both gluten-free and vegan! I suggest that you try right away. You won’t be disappointed, I promise.
Miso Cashew Crack Spread
This is a delicious sandwich and cracker spread we use in our house all the time, it's that satisfying and good. I adapted it from a recipe by Betsy DeJulio, and she graciously let me share it with you. Go to www.everydaydish.tv to watch the video.
- 2 cups raw, unsalted cashews, soaked for several hours or overnight and drained
- ½ cup white miso
- ¼ cup nutritional yeast flakes
- 1 teaspoon granulated onion
- 1 teaspoon granulated garlic
- 1 teaspoon smoked paprika
- ½ teaspoon dried mustard powder
- ½ cup white wine or gluten-free beer, plus a little more as needed to make mixture blend.
- A squirt of Sriracha sauce, optional
- In a food processor or high powdered blender, add all of the ingredients and blend until smooth.
- You will need to stop and scrape down the sides of the machine periodically.
- Add just enough of the wine or beer so that the mixture blends.
- You don’t want it runny. It’s supposed to be a fairly thick spread.