This recipe evolved from an urge to fill wraps with something other than hummus. I adapted a fabulous recipe for cashew ‘cheese’ from the blog Positively Vegan. It works well with butternut squash or yellow winter squash. The spread received enthusiastic thumbs-ups at home, so I’m sharing!
Time: 1 hour soak/roast + 15 minutes prep.
Yields 4 cups spread
1 cup raw cashews (soaking them will take an hour)
2 acorn squash
4 cloves garlic
1/2 cup nutritional yeast
1 t smoked paprika
1 t cayenne
1 t red pepper flakes
1 heaping T white or red miso
tamari to taste
1 T tahini
1 T apple cider vinegar
Cover cashews with water and set aside to soak (allow an hour or more). Preheat oven to 425.
Cut squash in half, scoop out seeds (delicious washed and roasted, later). Cut squash into fourths or a bit smaller. Place open side down in baking dish with a little water in it. Toss in the garlic cloves, smashed slightly to get the peel off easily. Cover with aluminum foil and bake forty-five minutes to an hour, or till soft.
Scoop squash away from its peel and place in food processor. Drain cashews and add them, and all other ingredients, to food processor. Whir it all together, about a minute, scraping down sides a couple times and adding a little more (or less) spice as you like. That’s it!