Avocado cashew cream recipe

5 from 1 review

A delicious, high fiber sandwich spread


  • 1 medium avocado
  • 1/2 cup raw cashews (soaked in 1 cup of water for at least 2 hours, or over night)
  • 1/4 cup lemon juice
  • 1/2 tsp. oregano
  • 2 garlic cloves, minced
  • salt and pepper to taste


  1. Add avocado, drained cashews, lemon juice, oregano and garlic into a food processor.
  2. Mix until smooth. Stop scrape down the sides of the food processor and mix again. 
  3. Season to taste with some salt and pepper.


  • The cream can be kept sealed in the refrigerator for about 1 week.