Vegan Holiday Dazzle Spread – 12 Days of Holiday Snacking!

A creamy dairy free spread with festive flair!

Servings:

Author:

Course:

Instructions

1 Lightly oil a mini loaf pan. Line with plastic wrap or parchment paper, allowing
the wrap to overhang the pan. You will use these "handles" to lift the spread
from the pan after it has set. Lightly oil wrap or parchment. Set aside.
2 In a small skillet, heat olive oil over medium-heat. Add spinach, garlic and
basil to pan, sautéing until spinach has wilted. Season with salt and pepper to
taste. Remove from heat and allow to cool until ready to use in recipe.
3 In a Vitamix or other high-powered blender, blend soaked and drained cashews
with lemon juice, agave or honey, coconut oil and apple cider vinegar. Add water
one tablespoon at a time, as needed, to make a very smooth and thick spread
texture. It should be similar to the texture of cream cheese.
4 Add softened cream cheese substitute to cashew mixture and blend well until
smooth. Taste and add salt, if needed.
5 Create the layers: Divide the cashew mixture into 4 parts. Scoop 1/4 of the
cashew mixture into the prepared mini-loaf pan, smoothing into an even layer.
Mix olives and thyme together. Spread olives evenly onto cashew mixture. Scoop
another 1/4 carefully onto of the olive layer and smooth. Spread peppers evenly
onto cashew mixture. Add another 1/4 of the cashew mixture on top of pepper
layer. Smooth cashew mixture. Spread spinach mixture evenly onto cashew layer.
Add final 1/4 of cashew mixture to loaf pan and smooth.
6 Wrap pan with plastic wrap and place in refrigerator until firm. Spread can be
made 5 days before serving, covered and refrigerated. To serve, unwrap spread.
Lift spread out of loaf pan using parchment or plastic wrap lining pan. Careful
flip onto serving plate and remove parchment. Serve with your favorite Way
Better Snacks and enjoy!

Vegan Holiday Dazzle Spread – 12 Days of Holiday Snacking!

Course:

🧂 Ingredients

Instructions

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