Sweet and Creamy “Cheese” Spread

A nondairy, sweetened "cream cheese" that's out of this world! I slather this mild, creamy spread on everything — strawberries, carrot and celery sticks, young asparagus spears, bell pepper slices, dehydrated cookies, and sprouted Essene bread. I've even been known to enjoy it straight from the spoon. It has a rich, slightly figgy-sweet flavor. You must try this recipe!
3 large, dried Calimyrna or Turkish figs
1 tablespoon fresh lemon juice
1 cup raw cashews
1 tablespoon raw honey
1/2 teaspoon sea salt
1 Soak the figs in a small bowl for 6 hours, completely covered by purified water. Drain and reserve 1/4 cup of the sweet soak liquid.
2 Trim the stems from the figs and put the fruit and reserved soaking liquid in a food processor. Add the lemon juice, cashews, honey, and salt and blend until smooth and creamy, 2 to 3 minutes. Scrape the sides of the food processor with a spatula as needed to incorporate all of the cashew bits. Expect the light crunch of fig seeds to remain.
3 Store in a tightly sealed container in the refrigerator for up to 1 week.
Yield: About 11/4 cups
3 large, dried Calimyrna or Turkish figs
1 tablespoon fresh lemon juice
1 cup raw cashews
1 tablespoon raw honey
1/2 teaspoon sea salt
A good source of:
B vitamins, potassium, calcium, selenium, magnesium, phosphorus, iron, copper, zinc, protein, healthful fat, slow-release carbohydrates, and fiber


Source: fbworld

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