Cashew-tomato spread with feta cheese
Admittedly, when looking at the ingredients this spread might be a bit too elaborate for a quickly made snack – but no worries! This spread can easily be modified and therefore we do not want to hide it from you.
All of us in the office have used this spread in different ways. Daniel for example brought it to a barbecue as a dip for meat and baguette, Joelyn quickly heated it up in a pan and used it as a sauce for her spelt pasta – and I ate it – not very creative, but surely very tasty, too – on a slice of rye bread with some extra feta cheese.
- 150g cashew nuts
- 2 seeded tomatoes
- 1 red pepper
- 2-3 tbsp. of oil
- 1 shallot
- ½ lemon
- 200g feta cheese
- 3 red roasted pepper stripes (jar)
- 3 tbsp. of tomato purée
- 6-8 stripes of chives
Cut peppers, tomatoes, chives and the shallot into small pieces and mix them up with the remaining ingredients in an electric blender. Ready! Well, it might have sounded more complicated at the beginning than it actually is. And if you prefer a vegan variation, just replace the feta cheese!
And you? For which occasion do you like this spread most? Actually as a bread spread? As a dip or a pasta sauce? Or maybe, you have even got some more ideas? Should you try this recipe, show it to us using the hashtag #bjustbread – we are looking forward to your fresh ideas!