Vegusto Logo


Wild Garlic Spread – the basic recipe

Just a few ingredients can add a whole lot of flavour to your bread! Why not try this creamy mix of cashew nuts, yeast flakes, plant-based yoghurt and fresh wild garlic for yourself? This plant-based spread also goes wonderfully with potatoes or pasta dishes. A homemade treat!

Treat yourself with Vegusto: Recipe No. 288


Preparation

Soak the cashew nuts overnight in the refrigerator using three times the amount of water. Then drain the water and rinse the cashews in a sieve.
Add all ingredients except the wild garlic to a container and blend with a hand blender until as creamy as possible.
Wash the fresh wild garlic and spin or pat it dry.
Finely chop the wild garlic with a knife (e.g. a ceramic knife) and mix it into the mixture.
Transfer the spread into a jar and store it in the refrigerator until ready to enjoy.

Cashews can be softened in a pressure cooker (3× water) in 10 minutes, or soaked in hot water for about 1 hour.




Ingredients for 1 1 jar (approx. 400 g)

200 g cashew nuts
120 g plant-based yoghurt alternative
16 g nutritional yeast / nutritional yeast flakes [Order No: 302]
9 g granulated garlic
5 g rock salt [Order No: 305]
5 g lemon juice
1 pinch of chilli powder (0.3 g)
50 g fresh wild garlic leave

Nutritional Information per 100 g
Energy
1395.4 kJ /334 kCal
Carbohydrates
13.5 g
Protein
14.2 g
Fat
24.4 g
Dietary fiber
2.7 g