Making Coriander and Cashew Spread | Easy Farm-Style Recipe
Delicious on bread! Yum!
Coriander and Cashew Spread | Easy Farm-Style Recipe
Learn how to make this vibrant Coriander and Cashew Spread — a chunky, flavorful, and nutrient-packed spread that’s perfect for breakfast, snacks, or light lunches. Made with fresh coriander, crunchy cashew nuts, and a touch of honey, this simple from-scratch recipe is packed with antioxidants, protein, and pure joy!
Serves:
400 ml jar
Time to Prepare:
15 min
Time to cook or cure:
15 min
Skill
Chopping
Serves:
400. ml
Time to Prepare:
20 min
Time to cook or cure:
20 min
Skills:
Chopping
Ingredients & Tools
Ingredients
2 large bunches fresh coriander (cilantro), stems and leaves
300 grams (about 2 cups) cashew nuts
1 cm piece of fresh ginger root
¼ cup (60 ml) olive oil (divided)
½ lemon (juice and flesh)
1 tablespoon honey
Salt, to taste
Tools
- cutting board
- knife
- blender/ wand mixer
- tall glass
- clean jar
- lid for jar
- large bowl
- spoon for mixing
How Long Does Coriander and Cashew Spread Last?
This spread will keep for about 2 weeks in the fridge. Keep in mind that the coriander will lose some of its initial bright punch over time, but the spread will remain delicious and rich.
How to Enjoy Coriander and Cashew Spread
Breakfast favorite: Spread it thickly on dense rye bread for a healthy, energizing start to your day.
Snack: Use as a dip for vegetable sticks or crackers.
Boost your meals: Dollop onto grain bowls, roasted vegetables, or grilled chicken for a burst of fresh flavor.
Why You’ll Love This Coriander and Cashew Spread
Easy and fast: Minimal prep, no complicated techniques.
Wholesome: Made with real, farm-fresh ingredients.
Packed with nutrition: Loaded with protein, healthy fats, antioxidants, and vitamins.
Delicious: A perfect balance of fresh, nutty, zesty, and slightly sweet flavors.
Directions
Simply follow these steps in order to make the spread:
Prepare your ingredients:
Finely chop the coriander leaves and stems.
Roughly chop the cashew nuts, leaving some larger pieces for a chunky texture.
Peel and finely mince the ginger root.
Mix the base:
In a large bowl, combine the chopped coriander, chopped cashew nuts, and most of the olive oil. Add the minced ginger, the juice and flesh of half a lemon, and the tablespoon of honey.Pulse to combine:
Use a wand mixer (immersion blender) to give the mixture a few short pulses. You want to blend it slightly, leaving some cashew pieces chunky for extra texture.Final touch:
Stir through the remaining olive oil. Taste your spread and adjust seasoning if needed, adding a little more salt or lemon juice to brighten the flavor.Store:
Transfer the coriander and cashew spread into a clean, sterile glass jar. Seal tightly and refrigerate.
Storage
Up to a few weeks in the fridge. Flavour of coriander will alter over time becoming less fresh.
Fermented Vegetables
Recipe Categories
