Cashew Cream Spread

“Wow” Konin exclaimed when she tasted this spread as she passed through the kitchen “it tastes like French cheese!” It was intended to substitute cream cheese for breakfast but ended up going on bread rolls during sesshin instead.
Nutritional yeast gives this savoury spread a fermented taste similar to real cheese. I first heard of it from Tenkei Roshi. He told me it was served regularly with porridge, peanut butter and honey when he was practising at Z.C.L.A. back in the late 70’s early 80’s. I’m not quite sure it was his favourite condiment, even though everyone said it was very healthy!
I may prefer it prepared this way myself too – hidden inside other ingredients. It’s simply too strong a taste for honey and peanut butter. But it’s great for many things 🙂


75 g (½ cup) cashew nuts, roasted and salted
3 tablespoons nutritional yeast
4 tablespoons soy milk or soy cream
1 tablespoon olive or coconut oil
1 green onion, chopped roughly
½ teaspoon dill
A few twists of black pepper
Salt to taste


  • Place all the ingredients in a food proccesser and whizz for several minutes – more or less depending on the power of your machine – until smooth. It might look a bit wet at this point but it will set quite quickly once cooled.
  • Chill in the fridge.
  • If it gets too firm, stir in a tablespoon of soy cream or oil to loosen.

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