Five-Star Vegan Cheese Spread

Ingredients

• 1 large DOLE^® Potato, peeled and cut into 1-inch cubes (about 9 ounces)
• 1 cup raw cashews
• 2 garlic cloves
• ¼ cup nutritional yeast
• ¼ cup plain vegan cream cheese, softened
• 1 tablespoon lemon juice (from 1 DOLE^® Lemon)
• 2 tablespoons miso paste
• ½ teaspoon salt
• ½ teaspoon pepper
• 3 cups DOLE^® Broccoli florets
• 3 cups DOLE^® Cauliflower florets
• 2 large DOLE^® Carrots, peeled and cut into 3 x ½-inch sticks
• 1 DOLE^® Green or Red Apple, cut into wedges
• ½ (14-ounce) whole wheat baguette, cut into 1-inch cubes

Directions

1. Cover potatoes and cashews with 1 inch of water in medium saucepot; heat to a boil over high heat. Reduce heat to medium; simmer 15 minutes or until potatoes and cashews are very tender. Drain. 
2. Pulse garlic cloves in food processor to chop, scraping down sides with rubber spatula; add potatoes and cashews and purée just until smooth (do not overprocess). Transfer potato mixture to small saucepot; heat 3 minutes over medium heat, stirring occasionally. Add nutritional yeast, cream cheese, lemon juice, miso paste, salt and pepper; stir until cheese is melted and mixture is heated through. Makes about 2½ cups.
3. Cool spread slightly and transfer to a small bowl; cover with plastic wrap, pressing wrap onto surface. Invert spread in center of a large serving plate; arrange broccoli, cauliflower, carrots, apple and baguette around spread.
   
    

Tips & tricks