Cashew-Olive Spread

Serves: 5
Total Calories: 38
Yield: 1 3/4 cups


1 1/2 cups raw cashew nuts
1 (5-ounce) jar pimento stuffed olives


1. Place the cashews in a small bowl and add enough water to cover by 1 inch. Let soak 8 hours or overnight.
2. Drain the soaked cashews and place in a food processor or blender. Drain the olives and add to the cashews.
3. Blend the ingredients to a spreadable, somewhat chunky consistency. Use immediately, or refrigerate in a covered container up to four days.

Nutritional Facts:

Serves: 5
Total Calories: 38
Calories from Fat: 0

This Cashew-Olive Spread recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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