1 cup walnuts (soak for at least 8 hours to soften or boil for 15 minutes- rinse and discard water to remove the enzyme inhibitors)
1 cup cashews (soak for at least 8 hours to soften or boil for 15 minutes- rinse and discard water to remove the enzyme inhibitors)
1-2 teaspoon himalayan pink salt
2 TBSP Italian Seasoning
1 TBSP tahini
2 TBSP onion powder
2 TBSP garlic powder
2 TBSP nutritional yeast
1-2 TBSP olive oil
Throw everything in a food processor
Process ingredients in your food processor until it become a smooth, cream-cheese-like consistency. You may need to add 1/3 cups of water to soften while blending.
Scrape down sides and transfer to bowl
Taste and adjust seasonings to desired taste
Use this as a spread for sandwiches or as a dip. This spread also goes well in a spinach or lettuce wrap!