DRIED BERRY CASHEW SPREAD
A naturally sweet and savory dried berry and cashew spread! No added sugar! The berries, onion and cashews when slow-cooked create a savory component – producing a umami effect! It tastes like there’s pork in it.
Makes 4 cups
F-FC ClipBoard: 1 cup of cashews contain 12 grams of fat. 4-1/2 cups yield = 36 ounces. 12 divided by 36 = .33 grams of fat per ounce. 2 ounces (2Tablespoons) contain .66 grams fat. 4 ounces (1/4 cup) = 1.32 grams fat. One cup = 5.28 grams fat.
One Tablespoon of cashew butter = 8.5 grams of fat. One cup of cashew butter = 136 grams of fat.
2 c. dried berry mix – I used cranberry, blueberry and cherry by TRAVERSE BAY FRUIT COMPANY
3 c. filtered water
1 c. diced sweet onion
1 c. whole cashews – or pieces
1 c. additional water
1/2 t. salt
In large saucepan, over medium heat, place 3 cups water and berries.
Bring to boil, then reduce heat to medium low and cook till berries absorb most of the water, but where the berries still move around without sticking to one another – about 30 minutes.
Add onion, cashews and additional cup of water and cook till onion isn’t recognizable, cashews are tender and liquid thickens, about another 30-40 minutes.
When done, add salt, stir, remove from heat and let cool at room temperature.
Pack in covered containers and refrigerate till cold, preferably overnight.
When cold, transfer to food processor and process till the cashews are fine, but visible. Add a little salt and process again.
Transfer to covered container and refrigerate.
Spread on your favorite toast or serve as a spread for crackers.
Serving Suggestions: The first way I enjoyed this spread was over toasted Russian black bread, topped with a tiny drizzle of walnut oil and served with a side bullet of Balsamic vinegar for dipping. I chose as an accompaniment on the plate, vacuumed packed cooked beet cubes. Wonderful combination!! Now, I call that supper!
Second way: Supper again! This time on sour dough toast smear DRIED BERRY CASHEW SPREAD. Top with small Kalamata olives, cut in half, 6 halves per toast. Squirt with plain mustard, then sprinkle lightly with brown sugar, which immediately melts into the spread.
Third way: Okay, this could be dessert about 3 hours after supper. Nice! Toast whole grain bread, spread with berry/cashew mix. Top with Rich’s Dairy-free Whip Topping. Sprinkle with unsweetened cocoa and cinnamon, then just a little fresh grind pink Himalayan salt. There’s not much fat in that topping.
Fourth way: Serve plain over any toast for breakfast or evening snack. I don’t use margarine, just the spread, but for an added treat now and then, use a little margarine on the toast first. Two slices sounds like a lot, but it holds me to lunch time. Plus, if I have something light like toast in the evening, I don’t wake up so hungry in the morning!
Experiment with different breads and toppers. Sweet and/or savory go well.
FAT-FREE CHEF™ 