Instructions

• Add 1 1/2 cups raw cashews, 2 tablespoons nutritional yeast, 1 minced garlic clove, 1/2 teaspoon salt, the zest and juice of 1 lemon, and 1/2 cup water to a high-powered blender (or a food processor).
• Blend on high, stopping to scrape down the sides as needed, until the mixture is completely smooth and creamy and no large cashew pieces remain.
• If the blender is struggling or the mixture is too thick, add the remaining 1 tablespoon water and blend again until fully smooth.
• Taste and add more nutritional yeast if desired.
• Transfer the spread to a bowl and gently stir in 8 finely diced chives and 1/4 cup finely chopped parsley.
• Cover and refrigerate at least 2–3 hours before serving to allow the flavors to meld and the spread to firm up.