This Guilt-Free Spread Is Great Over Crackers or Toast

Cashews and nutritional yeast give texture and flavor to this vegan take on pesto...

Serves 6

What You Need

2 tablespoons olive oil
1/4 cup sweet white onion, sliced
3 cloves fresh garlic, pressed
4 cups fresh kale, finely chopped
1/2 cup cashews
2 tablespoons nutritional yeast
1/4 teaspoon cumin
1 cup sesame seeds
1 teaspoon black sesame seeds
1/6 teaspoon sea salt

How to Make It

In a large skillet, heat oil, onions and garlic. Cook for 3 minutes or until onions caramelize. Add kale; cook for another 2 minutes or until kale is wilted.

Transfer mixture to a food processor; add remaining ingredients. Pulse until mixture forms a smooth consistency.

Transfer to a serving bowl. Serve atop gluten-free crackers, with crudites or as a spread atop toast. Enjoy.

Have you tried this recipe? How did it turn out? Let us know on in the comments section below!


Amie Valpone, Food Blogger
The gal behind The Healthy Apple, Amie Valpone, HHC, AADP is a Manhattan-based culinary marketing consultant specializing in gluten-free "clean" eating. Amie is also a culinary nutritionist, spending time with clients as a Food Allergy Concierge and Pantry Stylist in the big apple of Manhattan, and publisher of the all-new gluten-free online magazine, Easyeats.com.



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