Oregano Cashew Spread

Updated: Oct 07, 2020

Oregano Cashew Spread
General Information
  • Dips & Spreads
  • Savory
  • 13 minutes
  • Vegan
  • Gluten-Free
  • About 1.5 cup


  • Garlic
  • Onion
  • Oregano
  • Lemon Juice
    Lemon Juice
  • Salt
  • Water
  • Dijon mustard
    Dijon mustard
  • Cashews
  • tapioca
  • 1 teaspoon of Garlic (powder)
  • 1 teaspoon of Onion (powder)
  • 1 tablespoon of Oregano (dried)
  • 1 teaspoon of Lemon Juice
  • 1 teaspoon of Salt (or to taste)
  • 1 1/4 cups of Water (or needed for consistency)
  • 1 teaspoon of Dijon mustard
  • 1 cup of Cashews (soaked overnight)
  • 2 teaspoons of Tapioca (flour)


This is a versatile cashew cream with oregano that can be used for an array of purposes, from topping a Sacha Inchi and Almond Flour Pizza Crust to serve as a delicious, healthy dip or a spread for sandwiches and wraps. Cashews are full if nutrients and dietary fiber, and when blended with tapioca they get a thick, creamy consistency. The addition of digestive and anti-inflammatory oregano, as well as onion, garlic and mustard, adds not only flavor, but the beneficial properties of these herbs to this cashew cream recipe.

  1. Soak the cashews overnight.
  2. Add the cashews, the oregano, the onion and garlic powder, and the Dijon mustard to a blender. Cover with water and process until smooth.(3 minutes)
  3. In a small pan, add the tapioca flour and pour some water to dissolve. Bring to boil at low heath, constantly moving, until it the mixture get thick and transparent.(5 minutes)
  4. Remove the tapioca mixture from the stove and add to the cashews in the blender. Process at high speed until you obtain a creamy and thick texture.(3 minutes)
  5. Pour the cashew spread into a bowl and reserve in the fridge for later use.(2 minutes)