Today, I made this tasty spiced cashew & black bean spread. This is one tasty & easy to make spread too. I soaked my unroasted & unsalted raw cashews in water for a few hours & then drained them well. This way, the cashews become more healthy, easier to digest & very creamy too. You know by now, that I love making my own invented cashews spreads, don’t you?
I am sure that you loved my Vegan & Gluten-free cashew, pumpkin & chocolate spread, my vegan cashew & pear spread, my vegan strawberry & cashew cheese spread & my vegan cashew rocket( arugula) cheese spread.
So, I am pretty sure that you also will love this tasty vegan & gluten-free spread! I used it today in a lovely sandwich but you could also use it as a lovely dip with corn tortilla chips. You choose, it is up to you!
Recipe: For a lot of vegan & gluten-free spread
** For the bean & cashew smoked curry spread:
1 cup or soaked, rinsed & drained raw cashews
1 cup + 1/2 cup of black adzuki beans from a can, rinsed & drained well
2 teaspoons +1/4 teaspoon hot curry powder/ I use Sharwoods hot curry powder
1 teaspoon + 1/8 teaspoon of smoked sea salt
black pepper: 10 grins
1/2 teaspoon garlic powder
1/2 teaspoon shalot powder
fruity olive oil: 6 teaspoons
** For the sandwich:
1 vegan triangled waldkorn roll
a handful leek sprouts
8 fresh rocket leaves ( arugula ), cleaned & washed & pad dry on kitchen paper
the home-made vegan curry spiced smoked cashew & black bean spread
If you use a GF bread roll: the sandwich will be GF too! 🙂
1. Place all the ingredients into a food processor & blitz until 3/4 smooth. You still want some pieces of the cashews & black beans left to see. I love it that way. Taste! It has to taste fabulously. You can still taste the hot curry power, the smoked sea salt, the beans & the cashews at the back in your throat. Yum!
2. I made this healthy sandwich & ate it after my yoga class: so full of nutrients & good stuff too! 🙂 Take your vegan waldkorn bread roll, aka triangle & cut it horizontally into 2. Smear the bottom of your bread roll thickly with your home-made spread. Place a handful of leak sprouts over the top, equally divided. Top with 8 rocket leaves, evenly divided. Smear the top inner bun with veganaise, but not too much. Top your bun on the rest & enjoy instantly! It is crunchy, tasty & the flavours work beautifully together! 🙂 xxx
Note: If you don’t make the sandwich, it is great smeared on vegan crackers or use it as a healthy & tasty dip for vegan corn chips! MMM,…either way! Store in the fridge & place cling film over the bowl. It will keep for 5 days in the fridge, if it lasts that long! 🙂
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Sophies Foodie Files
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