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Creamy Zinger Garlic Spread [Vegan]

Today, I’m sharing with you one of my favorite standby raw vegan recipes, Creamy Zinger Garlic Spread. It is a delicious plant-based cheese spread that is perfect for crunchy crackers, fresh veggies, or adding a tablespoon (or two) to your next salad dressing to sass it up with a delightful gourmet flavor. Best of all? Apart from it tasting great, it is so easy to make.

This recipe can be perfect when taken as a dish to pass at gatherings with some fresh organic veggies or crackers. Who doesn't love a great side dish of crackers and dip? With this being both dairy-free and full of creaminess and flavor, you'll be the talk of the party… "How did you make that?" I've even used it as the cheese spread on my raw vegan pizza concoctions when I used to guest chef.

Creamy Zinger Garlic Spread will stay fresh for up to five days in your refrigerator (stored in an airtight container). It also freezes well which can make life easier, especially during the hectic holidays. Make a triple batch and freeze some of it for later use.

Note: My favorite brand of miso that I buy to use for my recipes is South River Miso. This particular recipe uses two of their flavors, one of which is soy-free (Garlic Red Pepper Miso). They use the most beautiful ingredients, and their products are sublime. I buy them online, but if you don't have access to them I'd suggest using both a dark and light miso in the following recipe.

Creamy Zinger Garlic Spread [Vegan]

This Recipe is :

Dairy FreeRaw VeganVegan


1 1/2 cups


  • 1 cup raw cashews, macadamia nuts, pine nuts, or pili nuts (or a mix)
  • filtered water for soaking the nuts
  • 1 large clove garlic
  • 1 tablespoon dark miso
  • 1 tablespoon light miso
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra virgin coconut oil
  • a little water, if needed to help blend


  1. Place the nuts in a bowl with enough filtered water to cover the nuts by about an inch. Let them soak like this for 1 to 2 hours.
  2. Strain off the water and the rinse the nuts.
  3. Blend all of the ingredients until creamy in your blender (or you can use a food processor fitted with the “S” blade). Enjoy with raw or cooked vegetables, spread on crackers, bread, or toast, use on your next raw vegan pizza, or add some to the next homemade plant based salad dressing you whip up.




Kristen Suzanne, owner of Kristen’s Raw, is an accomplished raw vegan chef and author helping people succeed with the raw food diet. As a former competitive bodybuilder, she’s been studying nutrition, fitness and food preparation for more than 15 years. Kristen is the author of 12 raw vegan recipe and lifestyle books, and maintains her popular blog.



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