Cranberry Herb Cashew Spread

I wanted a sweet kind of cheese spread and I thought of cranberries. And I knew I wanted fresh herbs in it as well. I threw some things together in a blender, and BLAM! What can cashews not do? How can you mess it up? I probably will eventually…


Cranberry Herb Cashew Spread

  • Servings: 1 1/2 - 2 cups
  • Print


  • 1 1/2 cups raw cashews, soaked 4 hours, drained and rinsed
  • 1/4 cup coconut oil
  • 2 tbsp lemon juice
  • 1 1/2 tbsp water
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp chives, fresh
  • 1/4 tsp thyme, fresh
  • 1/2 cup + 1/4 c dried cranberries, divided


  1. Place cashews, coconut oil, lemon juice, water, salt, garlic powder, onion powder, chives, thyme, and 1/4 cup cranberries in a high powered blender or food processor and blend until smooth. Add a tsp of water at a time if you need to add liquid.
  2. Place in a tuperware container and cool in fridge 2-4 hours if you want to form it into a ball, otherwise you can use immediately as a dip or spread.


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