2 c hot water
1/2 c clean raw cashews
2 tsp onion powder
2 tbsp arrowroot powder
1/2 tsp salt
Blend until smooth. Pour into saucepan and bring to a boil. Add 2 tbsp yeast flakes and/or Bragg’s liquid aminos (reducing salt) for gravy.
The following butter and cheese-type spreads keep about a week if well refrigerated. Place them on the table at serving time, and replace them in the refrigerator as soon as possible.
Freezing changes the texture. If frozen, they may be used in gravies and sauces, or used as spreads if heated and blended again.
It is not difficult to use them within a week as they have many uses, such as: sauces for vegetables; toppings for baked or mashed potatoes; additions to pasta sauces; as salad dressings with the addition of more lemon, lime, and/or orange juice and thinned to desired consistency; or heated and thinned to consistency of gravy, adding chopped parsley or other greens, chopped onion and minced garlic, or other preferred seasonings. They may be thinned with tomato or carrot juice, soy or nut milk.
For small families you may wish to make only half a recipe each of a butter-type and cheesetype spread. Or, make one recipe, such as Best Like Butter for both uses, Pour 1/2 of the finished recipe into a serving dish for the spread. Then add a tablespoon or two more of the nuts/seeds, and half of the quantities of onion, garlic, pimientos, and yeast flakes called for in the Best Chez recipe, and blend briefly into the remaining Best Like Butter recipe. PRESTO! Two products from one recipe! Other grains, such as brown rice, millet, or barley, may be used to replace the polenta. The finished product will be a lighter color. Other nuts or seeds may be used to replace the almonds. Sunflower seeds tend to gray the finished product, and walnuts will turn i t brown if heated.