Whoever first looked at a cashew and thought, “Hey, I think this could taste like cheese!” deserves some kind of gold medal, if not a Nobel Peace Prize. Though this tropical nut has quickly been adopted as the staple ingredient to many dairy-free delights, it truly shines brightest when blended to a creamy consistency and inoculated with savory cultures. Something about the fermentation process brings out all the best flavors, not to mention the probiotic benefits, locked away inside those unassuming beige kernels. Recipes have flooded cookbooks both print and digital within the span of just a few years, and you don’t have to look very far to find evidence on the grocery store shelves, too. Just take the new line of schmears from NuCulture for example.
Based in the Columbia River Gorge region of Oregon, I was lucky enough to stumble upon these fresh blends while visiting Seattle for the VegFest this past spring. Availability is still limited, but growing at a steady clip, as more savvy consumers catch on and get hooked. Very rich and buttery, each flavorful option is so much more than just plain pureed cashews.
Garden Herb is the best entry point for the uninitiated; think of it as an upgraded cream cheese, simply begging for a bagel. Scallions take the lead here, bringing onion flavor to the fore, while gentle notes of parsley, thyme, and oregano play backup in perfect harmony. For whatever reason, it’s the thickest of the three, making it less of a contender as a silky smooth dip, but still perfectly creamy and spreadable.
On the other hand, to all you nostalgic southerners out there, your pitch-perfect pimento cheese dip dupe has arrived. Paprika Pimento bears a mild kiss of red bell peppers, lending a gentle warmth without a bite. An irresistible savory spread with subtle, balanced sweetness, it was the first to disappear when the snacks hit the table.
If you like it hot, though, Bacony Chipotle has your number. Beware that it’s not a treat for the meek! This one is packing serious heat. It starts with a smoldering, smoky, meaty flavor but quickly progresses into a blazing finish. The fire definitely builds as you eat, which can catch up quickly if you’re a serial snacker, unprepared to face the flame.
For all you keeping score at home, mark this one down as yet another win for cashews. Though currently a regional specialty, I hope that the love of this nutty schmear will continue to spread through all 50 states soon, and beyond.