Traditionally, spreads are spread on bread. But in sticking with my dietary philosophy, I use them mostly on raw vegetables.
Zucchini Hummus
GORILLA FOOD, VANCOUVER, BRITISH COLUMBIA
A lighter version than the traditional chickpea hummus, with zucchini as its base.
Time: 5 minutes • Makes 1 ½ cups
1 cup sesame seeds
2–3 medium cloves garlic
10 sprigs parsley
5 tbsp lemon juice
⅓ tsp salt
3 medium zucchini, cut into 1-inch pieces
• Grind the sesame seeds with the S-blade in a dry food processor until it is a creamy tahini. Set this paste aside in a bowl.
• Finely mince the garlic with the S-blade in the food processor.
• Add parsley, lemon juice, salt, and zucchini and blend until nearly puréed.
• Add the tahini back in and blend all ingredients together until smooth and creamy.
Zucky Hummus
CRUDESSENCE, MONTREAL, QUEBEC
With sunflower seeds and zucchini as its base, this hummus’s flavor is further enhanced by the ginger.
Time: 10 minutes active; 8 hours presoak • Makes 4 ½ cups
1 ½ cups of sunflower seeds (soaked for 8 hours)
2 ¼ cups coarsely chopped zucchini
¼ cup lemon juice
¼ cup water
¼ cup olive oil
1 tsp ginger juice
1 tsp sea salt
2 tsp cumin
3 cloves garlic
Pinch cayenne powder
• Soak the sunflower seeds for 8 hours.
• Rinse the soaked seeds well before use. Mix all ingredients together in a blender until creamy and smooth.
Pecan and Dill Pâté
CRUDESSENCE, MONTREAL, QUEBEC
You can use this pâté to replace the rice in sushi rolls. Just make them as usual, with a lot of finely chopped veggies and avocado to replace the fish … simply amazing!
Time: 10 minutes active; 8 hours presoak • Makes 6 cups
3 cups sunflower seeds (soaked for 8 hours)
2 cups pecans
¼ cup apple cider vinegar
¼ cup lemon juice
½ cup sunflower oil
¼ cup water
1 cup fresh parsley, chopped coarsely (packed firmly)
½ cup fresh dill chopped coarsely (packed firmly)
3 cloves garlic
2 tsp sea salt
• Soak the sunflower seeds for 8 hours.
• Rinse the soaked seeds well before use. Using a food processor, grind them into a powder.
• Add the rest of the ingredients and mix until a creamy texture without lumps is obtained.
Walnut Chili Pâté
GORILLA FOOD, VANCOUVER, BRITISH COLUMBIA
Filling, yet easy to digest and packed with vegetables, this pâté has an intense flavor.
Time: 10 minutes active, 6–8 hours presoak • Makes 1 cup
½ cup sunflower seeds (soaked overnight)
⅓ cup walnuts (soaked overnight)
2 stalks celery
¼ medium zucchini
¼ bunch cilantro
5 sprigs parsley
½ tbsp lemon juice
¼ tsp salt
tsp cayenne chili powder
¼ tsp chili blend powder
tsp cumin
tsp coriander
• Soak the seeds and nuts for 6–8 hours or overnight and rinse well before using.
• In a food processor with the S-blade, coarse-grind the sunflower seeds and walnuts. Put in a medium-size bowl.
• With the food processor and the S-blade, purée celery, zucchini, cilantro, parsley, lemon juice, salt, cayenne chili powder, chili blend powder, cumin, and coriander.
• Add this purée into the seed and nut mix and mix everything well by hand.
Sacha Inchi Sunflower Seed Pâté
This mild pâté is a great accompaniment to flavored crackers.
Time: 10 minutes • Makes about 2 cups
2 cloves garlic
1 cup sacha inchi seeds
1 cup sunflower seeds
½ cup walnuts
⅓ cup hemp oil
¼ cup orange juice
1 tsp sea salt
• In a food processor, process all ingredients together until smooth. Keep refrigerated for up to 2 weeks.
Creamy Cilantro Tahini Pâté
BLOSSOMING LOTUS, PORTLAND, OREGON
Smooth and flavorful, this pâté is ideal for vegetable dipping or to add to a salad for a nutritional boost.
Time: 15 minutes active; 2 hours presoak • Makes about 4 servings
2 cups sunflower seeds (soaked 2 hours)
2 cups rough chopped fresh cilantro
1 ½ peeled garlic cloves
1 ½ tbsp chopped jalapeño
3 tbsp small diced yellow onion
6 tbsp fresh lemon juice
2 tsp agave
6 tbsp raw tahini
3 tbsp olive oil
1 ½ tbsp ground cumin
1 tsp salt
• Soak the sunflower seeds for 2 hours, rinse, and drain.
• Clean the cilantro and chop thoroughly.
• Blend everything except sunflower seeds in a blender, put into large container, add sunflower seeds, and stir. Blend in batches in food processor. Adjust salt to taste.
Sacha Inchi Butter
A delicious omega-3-rich, nut-free alternative to peanut butter.
Time: 10 minutes • Makes ¾ cup
1 cup sacha inchi seeds
2 tsp hemp oil
Dash of sea salt
• Using a food processor quipped with the S-blade, process all ingredients for 5–10 minutes, or until desired creaminess is reached. Remove with rubber spatula.
Sacha Inchi and Sunflower Seed Chocolate Spread
A delicious, healthy, omega-3-rich, nut-free alternative to Nutella.
Time: 10 minutes active; 8 hours presoak
½ cup sacha inchi seeds
1 cup sunflower seeds
2 tbsp roasted carob powder
1 large pitted date (fresh or soaked for 8 hours)
• Using a food processor quipped with the S-blade, process all ingredients for 5–10 minutes, or until desired creaminess is reached. Remove with rubber spatula.
Seasonal Fig Jam
Great on toasted sprouted bread, or atop a warm morning porridge. The riper/softer the figs, the sweeter the jam. Make when figs are at their peak ripeness.
Time: 5 minutes • Makes about 1 cup
1 cup chopped fresh, very ripe figs (such as black mission)
3–4 large Medjool dates, pits removed (amount depends on how naturally sweet the figs are)
1 tbsp lemon juice
⅓ cup apple juice
2 tbsp chia seeds
• Place all ingredients in a blender and process until smooth.
• Cover and refrigerate mixture for 30 minutes before serving to allow the chia seeds to thicken the mixture. It will keep for 3–4 days, refrigerated.
Fresh Fruit Strawberry Jam
Excellent on crispy crackers or as a dessert spread/sauce.
Time: 10 minutes active; 30 minutes to chill • Makes about 1 cup
1 ½ cup diced strawberries
3 large Medjool dates, pits removed
1 tbsp lemon juice
1 tbsp chia seeds
• Use a blender to blend half of the strawberries with the dates, lemon juice, and chia seeds until smooth.
• Stop machine and add the remaining strawberries. Pulse blender several times until berries are incorporated yet still chunky.
• Cover and refrigerate mixture for 30 minutes before serving to allow the chia seeds to thicken the jam and the flavors to develop. It will keep for 3–4 days, refrigerated.
Guacamole
GORILLA FOOD, VANCOUVER, BRITISH COLUMBIA
Classic, simple guacamole.
Time: 10 minutes • Makes 1 cup
2 medium avocados
1 ½ tbsp lemon juice
½ tsp salt
⅛ small onion
• Mash the avocado, lemon juice, and salt together with a fork. With a knife, finely mince the onion and mix into the avocado mash-up.
Ranch Dipping Sauce
Serve as a dip for homemade root fries or carrots, or even as a salad dressing.
Time: 10 minutes • Makes about 1 cup
1 cup young coconut meat (about 2 coconuts)
⅓ cup young coconut water (add additional if needed for blending)
2 tbsp apple cider vinegar
1 ¼ tsp onion powder
½ tsp sea salt
¼ tsp dried dill
1 medium clove garlic
• Use a blender to blend all ingredients together until creamy and smooth. Add additional coconut water if needed to blend properly.
Lemon Tahini Dipping Sauce
Ideal with carrots, celery, and cucumber.
Time: 5 minutes • Makes about ½ cup
3 tbsp tahini
3 tbsp lemon juice
3 tbsp water
¼ tsp garlic powder
1 minced scallion (white and light green parts only)
1 tbsp minced parsley
• Mix all the ingredients together in a jar. Refrigerate when not in use—it will keep for several weeks.
Salsa
GORILLA FOOD, VANCOUVER, BRITISH COLUMBIA
Flavorful fresh raw salsa can be added to a salad or can be eaten simply with an avocado.
Time: 10 minutes • Makes about 1 cup
1 fresh date
⅛ tsp sea salt
tsp cayenne chilies
1 tbsp lemon juice
⅛ medium yellow onion
2 medium tomatoes
¼ bunch cilantro
• In a food processor with the S-blade, blend the date, salt, and cayenne chilies. Slowly add the lemon juice to blend the dates until fully clear.
• Add the onions and tomatoes to the food processor and pulse-chop everything into a saucy but still chunky consistency. Pour into a bowl.
• With a knife, hand-mince the cilantro and stir well into the mix.
Sacha Inchi Black Bean Lime Salsa
Protein, micronutrient, and EFA rich, this salsa is a nutritional powerhouse.
Time: 10 minutes active; 2–3 hours to soak • Makes about 2 cups
Juice of ½ lime
2 cloves garlic, finely chopped
1 tomato, diced
½ onion, diced
1 cup black beans
1 cup coarsely chopped or torn cilantro
1 tbsp balsamic vinegar
1 tbsp hemp oil
½ cup chopped sacha inchi seeds
½ tsp cayenne pepper
¼ tsp sea salt
• In a bowl, combine all ingredients. Allow the salsa to sit for a few hours at room temperature so that the flavors infuse.
• Keep refrigerated for up to 1 week.
Hemp Black-Eyed Pea Cayenne Salsa
This is an ideal salsa to add protein-packed spicy flavor to your vegetables.
Time: 10 minutes active; 2–3 hours to sit • Makes about 2 cups
Juice of 1 lemon
1 tomato, diced
½ onion, diced
1 cup black-eyed peas
1 cup coarsely chopped or torn cilantro
1 tbsp balsamic vinegar
1 tbsp hemp oil
2 tbsp hemp seeds
½ tsp cayenne pepper
½ tsp chili flakes
¼ tsp sea salt
• In a bowl, combine all ingredients. Allow the mixture to sit for a few hours at room temperature so that the flavors infuse.
• Keep refrigerated, for up to 1 week.
Yellow Bell Pepper Pine Cheese
LIFE FOOD GOURMET, MIAMI, FLORIDA
Flavor-packed and full of nutrition, thanks to the nutritional yeast.
Time: 5 minutes • Makes 1 cup
1 yellow bell pepper
½ cup pine nuts
3 ½ tbsp nutritional yeast
1 tsp sea salt
1 tsp tarragon
1 tbsp olive oil
1 tsp apple cider vinegar
1 tsp agave nectar
1 small clove garlic
• Place all ingredients in a Vita-Mix or regular blender and blend thoroughly.
Live Cashew Cheese Base
BLOSSOMING LOTUS, PORTLAND, OREGON
Ideal as a base for other recipes or any time you need a cheese-like substitute. The rejuvelac (a liquid made from fermented grains) is rich in healthy bacteria that aid in digestion.
Time: 5 minutes active; 8 hours to sit • Makes about 2 ½ cups
2 cups soaked cashews
¾ cup rejuvelac
• Soak cashews overnight. Then rinse well, drain, and blend cashews in food processor. Slowly add the rejuvelac until the mixture is thick and creamy.
• Let the mixture sit at room temperature overnight to ferment. Don’t fully cover, so that gases can escape.
• Refrigerate when fermenting time is over.
Live Seasoned Cashew Cheese
BLOSSOMING LOTUS, PORTLAND, OREGON
Ideal as a topping for steamed broccoli, cauliflower, and carrots.
Time: 5 minutes (once Live Cashew Cheese Base is made) Makes about 5 servings
2 ½ cups Live Cashew Cheese Base (see p. 204)
Pinch sea salt
Pinch black pepper
1 tsp extra-virgin olive oil (can substitute hemp oil)
• Put all ingredients into a blender. Blend until smooth.
Live Cashew Sour Cream
BLOSSOMING LOTUS, PORTLAND, OREGON
“Live,” in that it’s made with soaked (germinated) nuts, this recipe is creamy yet easy to digest.
Time: 5 minutes (once Live Seasoned Cashew Cheese is made) Makes about 10 servings
1 ¼ cups Live Seasoned Cashew Cheese (see above)
4 tsp fresh lemon juice
½ tsp sea salt
Pinch black pepper
4 tsp extra-virgin olive oil (can be substituted with hemp oil)
2 ½ tbsp filtered water
• Blend all ingredients in food processor.
Marinara/Pizza Sauce
Light and flavorful, this is a versatile sauce.
Time: 5 minutes active; 15 minutes to soak • Makes 4 cups
1 ½ sun-dried tomatoes
2 Roma tomatoes
¼ cup olive oil
1 ½ tbsp Italian seasoning
1 tbsp oregano
1 handful fresh basil
2 tbsp palm nectar granuals
1 tsp apple cider vinegar
1 ½ tsp sun-dried sea salt
1 tbsp anise seeds (optional)
• Soak sun-dried tomatoes for about 15 minutes. Blend all ingredients except sun-dried tomatoes. Add sun-dried tomatoes and blend again.
UnMotza Macadamia Cheese Sauce
For a lighter recipe, substitute the macadamia nuts with pumpkin seeds. Always use a rubber spatula to scrape the sides of the processor and get an even mixture.
Time: 5 minutes • Makes about 3 cups
1 ½ cups macadamia nuts
1 ½ cups Irish moss gel
½ cups nutritional yeast
2 tsp sun-dried sea salt
¼ cup nut milk
• Place nuts in a food processor with an S-blade and grind them into a thick paste. Add the remaining ingredients and pulse a few more times.
Sun-Dried Tomato Sauce
CRUDESSENCE, MONTREAL, QUEBEC
This flavor-packed versatile sauce can be used on pizzas or as a tasty accompaniment for roasted vegetables.
Time: 10 minutes • Makes about 5 cups
2 ½ cups sun-dried tomatoes
5 medium fresh tomatoes, quartered
1 carrot, sliced coarsely
1 tbsp garlic paste
1 tbsp olive oil
½ cup Mediterranean spices
½ tsp cayenne powder
½ cup onion, sliced coarsely
½ cup onion, finely sliced
½ cup parsley, finely chopped
• Rehydrate the sun-dried tomatoes in a bowl of water while you gather the other ingredients.
• In the blender, process the rehydrated tomatoes (without the soaking water) with the rest of the ingredients except the onions and parsley.
• Do not fill the blender more than ⅔ full at a time. You may have to repeat the process a few times, placing the fresh tomatoes in the bottom of the blender and adding the other ingredients on top.
• Pour the tomato mixture into a bowl, and fold in the coarsely sliced and finely chopped onions and the chopped parsley.
Note: Mediterranean spices can be bought as a mix. The spices include annatto, cumin, oregano, sweet and hot paprikas, rosemary, and saffron.
Live Avocado Goddess Sauce
BLOSSOMING LOTUS, PORTLAND, OREGON
Can be used as a chip or vegetable dip, or as an addition to a salad.
Time: 15 minutes • Makes about 3 cups
2 ripe avocados
2 ½ tbsp apple cider vinegar
2 tsp minced garlic
1 tbsp red onion
½ tbsp dried parsley
½ tsp salt
2 tsp ground cumin
½ tsp pepper
1 ½ tbsp nutritional yeast
2 ½ tbsp fresh lemon juice
1 cup filtered water
• Put all ingredients in a large container and blend with an immersion wand until smooth with a medium thickness. Add more salt, apple cider vinegar, and lemon juice to taste.
• Store in the refrigerator for up to 10 days.
Cashew–Truffle Oil Cream
MILLENNIUM RESTAURANT, SAN FRANCISCO, CALIFORNIA
Tastes as fancy as it sounds.
Time: 10 minutes active; 1 hour presoak
4 tbsp raw cashews, presoaked in warm water 1 hour
2 tsp nutritional yeast
Water as needed
1 tsp balsamic vinegar
Black truffle oil to taste
Salt to taste
• Rinse and drain the cashews. In a blender, blend the cashews with the yeast and enough water to just cover the nuts.
• Slowly add more water while blending until the consistency is that of thickened cream.
• Add the balsamic vinegar, truffle oil, and salt to taste.
Regular, Thick, and Whipped Cashew Cream
TAL RONNEN
To make the regular cashew cream into thick cream, reduce the amount of water in the blender so that the water just covers the cashews.
Time: 10 minutes active; overnight presoak
Makes about 3 ½ cups regular cream or 2 ¼ cups thick cream
2 cups whole raw cashews (not pieces, which are often dry), rinsed very well under cold water
• Put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight.
• Drain the cashews and rinse under cold water. Place in a blender with enough fresh cold water to cover them by 1 inch.
• Blend on high for several minutes until very smooth. (If you’re not using a professional high-speed blender, such as a Vita-Mix, which creates an ultrasmooth cream, strain the cashew cream through a fine-mesh sieve.)
WHIPPED VARIATION
Lighter and possibly more delicious than cashew cream.
Time: 5 minutes active (once Thick Cashew Cream is made); 2 hours to chill Makes about 2 cups
1 cup Thick Cashew Cream (see above)
¼ cup light agave nectar
½ tsp vanilla extract
¼ cup water
⅔ cup refined coconut oil, warmed until liquid
• Place the Thick Cashew Cream in a blender and add the agave nectar, vanilla, and ¼ cup water. Blend until thoroughly combined.
• With the blender running, slowly drizzle the liquid coconut oil in through the hole in the blender lid. Blend until emulsified.
• Pour into a bowl and chill in the refrigerator, covered, for 2 hours. Stir before serving.
Spiced Sesame Sauce
GORILLA FOOD, VANCOUVER, BRITISH COLUMBIA
Ideal on raw, steamed, or stir-fried vegetables.
Time: 10 minutes • Makes 1 cup
⅓ cup sesame seeds
1 ½ tbsp lemon juice
⅔ cup water
⅛ tsp salt
½ tsp cumin
¼ tsp paprika
½ date
tsp cayenne
5 sprigs parsley
• In a blender, combine all ingredients except the parsley and blend until smooth. With a knife, mince the parsley and place in a bowl.
• Pour the sauce in with the parsley and stir together.
Miso Mushroom Gravy
LIVE ORGANIC FOOD BAR, TORONTO, ONTARIO
Great on your favorite nut loaf.
Time: 10 minutes • Makes about 4 cups
½ cup of olive oil
Juice of 1 lemon
3 stalks of celery, chopped
⅛ cup Nama Shoyu soy sauce
3 cloves garlic
1 ¾ cup miso (brown rice if possible)
¾ cup pitted dates
1 ¾ cup sliced button mushrooms
• In a blender, mix all ingredients except for the sliced mushrooms and blend until smooth.
• In a medium bowl, add the mushrooms to the gravy. This keeps for a few days in a cold refrigerator.
Roasted Garlic Dressing
CANDLE 79, MANHATTAN, NEW YORK
The chefs at Candle 79 say they always keep a good amount of Roasted Garlic Dressing on hand. Not only is it excellent on salads, but they also serve it with roasted or steamed vegetables, rice, and grains.
Time: 15 minutes active; 35–40 minutes to cook • Makes 2 cups
1 cup garlic cloves, peeled
1 cup extra-virgin olive oil
½ cup filtered water
¼ cup balsamic vinegar
¼ cup sherry wine vinegar or red wine vinegar
1 tbsp white miso
2 tbsp minced fresh thyme or 1 tsp dried oregano
Pinch of ground nutmeg
1 tsp sea salt
2 tsp freshly ground black pepper
¼ cup dried currants or cranberries (optional)
• Preheat oven to 350°F.
• Put the peeled garlic cloves in a baking dish and cover with extra-virgin olive oil. Cover the dish with foil and roast approximately 25 minutes or until golden brown. When cool enough to handle, remove the garlic with a slotted spoon and transfer to a blender.
• Reserve the roasted garlic oil for another use.
• Add the water, vinegars, miso, thyme or oregano, nutmeg, salt, and pepper to the garlic, and blend until smooth. Add a bit more water if necessary. Add currants or cranberries, if desired. The dressing will keep in the refrigerator, covered, for 1 week.
Note: The reserved roasted garlic oil will keep in a covered container for 1 week. Use it to drizzle over pasta, vegetables, and salad greens. It’s also excellent when used in sautés and stir-fries.
Maple Cayenne Tahini Dressing
This is a full-flavored dressing with a bit of bite. The tahini offers a good amount of calcium, and the cayenne pepper helps get the blood flowing.
Time: 10 minutes • Makes about 1 ½ cups
½ clove garlic
½ cup balsamic vinegar
½ cup hemp oil
¼ cup water
2 tbsp tahini
½ tbsp dill
½ tsp cayenne pepper
¼ tsp maple syrup
Sea salt to taste
• Put all ingredients into a blender. Blend until smooth.
Garlic–Green Peppercorn Dressing
MILLENNIUM RESTAURANT, SAN FRANCISCO, CALIFORNIA
Smooth, with a bite of pepper, this dressing adds full-bodied flavor to any salad.
Time: 15 minutes • Makes 2 ½ cups
1 ½ cups Regular Cashew Cream (see p. 209)
1 tsp fine-ground green peppercorn
¼ tsp coarsely ground green peppercorn
¼ cup extra-virgin olive oil
Salt as needed
1 clove minced garlic
¼ cup cider vinegar
2 tsp nutritional yeast
1 tbsp minced fresh dill
1 tbsp minced fresh tarragon
• Blend the Regular Cashew Cream through the green peppercorn. Slowly emulsify in the oil.
• Adjust salt. Whisk in remaining ingredients.
Chili-Lime Dressing
BLOSSOMING LOTUS, PORTLAND, OREGON
A full-flavored, healthy version of the Mexican-inspired classic.
Time: 15 minutes • Makes about 10 servings
2 ½ peeled garlic cloves
1 tsp deseeded New Mexico pepper
Pinch cayenne pepper
2 tsp fresh orange juice
5 tbsp fresh lime juice
1 tbsp raw agave syrup
1 tsp cumin powder
2 tsp medium diced red onion
½ cup loosely packed fresh cilantro
½ avocado
½ cup filtered water
1 ½ tsp sea salt
12 tbsp olive oil or hemp oil
• In a blender, process the garlic, peppers, orange juice, and lime juice together until smooth.
• Add in the agave syrup, cumin, onion, and cilantro.
• Add the avocado, water, and salt. Blend and drizzle in oil while blender is on low.
Sweet Mustard Dressing
A twist on a traditional honey mustard dressing, this is ideal as a vegetable dip or salad dressing.
Time: 5 minutes • Makes about ⅔ cup
⅓ cup yacon syrup
¼ cup Dijon mustard
2 tbsp apple cider vinegar
4 tsp almond butter
½ tsp sea salt, or to taste
• Mix all ingredients together in a jar and keep refrigerated till ready to use.
Vinaigrette
TAL RONNEN
A simple classic.
Time: 5 minutes • Makes 2 servings
1 tbsp white wine vinegar
½ tsp agave nectar
3 tbsp extra-virgin olive oil
Sea salt and freshly ground black pepper
• Place the vinegar and agave nectar in a small bowl, then, whisking constantly, slowly pour in the oil in a thin stream. Season with salt and pepper to taste.
Lentil Dressing
Flavorful, protein-rich salad dressing.
Time: 5 minutes • Makes about ¾ cup
⅔ cup cooked green lentils, unsalted
6 tbsp olive oil
2 tsp miso paste
2 tsp Dijon mustard
4 tsp balsamic vinegar
Freshly cracked pepper
• Use a blender or food processor to blend the lentils, oil, miso, mustard, and vinegar into a semi-smooth mixture. Add pepper to taste.
Coconut-Cumin Dressing
Delicious creamy texture and a West Indian-inspired flavor. This dressing uses young Thai coconuts, which are white on the outside, unlike the more commonly found brown “hairy” ones, otherwise known as “old coconuts.” Young Thai coconuts can be found in Whole Foods Markets and most health-food stores, as well as in Asian markets.
Time: 10 minutes • Makes about 1 cup
1 cup young coconut meat (about 2 coconuts)
2 tbsp young coconut water
1½ tbsp balsamic vinegar
2 tbsp lime juice
1 ¼ tsp cumin powder
1 medium clove garlic
2 tsp palm sugar
¼ tsp sea salt
• Blend all ingredients in a blender until smooth.
Creamy Thai Dressing
MATTHEW KENNEY
Smooth, filling, and delicious, this is an ideal dressing for any salad.
Time: 10 minutes • Makes 2 ½ cups
¾ cup sesame oil
½ cup Nama Shoyu soy sauce
¼ cup olive oil
¼ cup lime juice
1 tbsp maple syrup
3 tsp red chili flakes
1 tsp sea salt
¼ cup chopped cashews
• Blend all ingredients in a blender until smooth.