Crock Cheese

This recipe came about as an excuse to eat more bread.  My pal, Vegyogini, gave me a copy of Artisan Bread in Five Minutes a Day for my birthday a few weeks back, and I have grown annoyingly evangelical about it.  I'm sure you've heard, or already know first hand, how brilliant this book is, but here's the thing.  The real secret to bread making, like most things, is just doing it, over and over, until you're really good at it.  This book helps you fit bread making into your daily life, holds your hand while you do it, and makes you an expert.  I am so flippin' pleased with the bread that has been coming out of my kitchen.  (Which I'm sure you've heard if you have been unfortunate enough to have seen me recently.  Also, sorry if I didn't return your email/call/pleasant greeting - I was busy baking.)  

So while I really like nut butters and jam and earth balance and mashed avocado with a pinch of salt and maybe a squeeze of lemon juice, I was ready for something else to spread.  Something that merited my delicious homemade bread and rivaled its simplicity.  This is it.  

 Cashew Chive Cheese Spread

The rich, creamy yogurt-cashew base is endlessly malleable.  You can easily adapt this recipe to your favorite combination of herbs and spices, but I really like the fresh chives here.  And also, I happen to have two big pots of them on my back porch.  Use what you have or what you like.  Oh, it's also good on crackers.  

3/4 c. raw cashew pieces
scant 3/4 c. (or one 6 oz. container) plain yogurt 
1/4 c. nutritional yeast
1/2 t. salt
about 2 t. minced chives

In the bowl of a food processor, grind the cashews to a rough powder.  Add the nutritional yeast and salt and pulse once more to combine the dry ingredients.  Add the yogurt and process until smooth and creamy.  Add the chives (or other herbs) and pulse once more to combine.  

Serve at once or chill overnight for a slightly firmer texture.  This keeps well in the fridge for several days.

Makes about 1 1/4 cups of spread.