Thursday, October 15, 2015

Chestnut cheesy spread

With free chestnuts to be found all over the city, I’ll be eating chestnuts every day for a few weeks. Today’s idea is a creamy spread that can be used not only on bread and toasts, but also as filling for pasta dishes or, in a more fluid version, replace white sauces in lasagnes.

Making spreads with chestnuts is pretty easy and the result is a yummy and rich cream that keeps you satisfied for several hours. The coconut milk can be, depending on the desired effect, easily replaced by nut butters or tahini + some lemon juice for a more “hummusy” taste. Try every time a different combination of spices and fresh herbs and you’ll never be bored with it.


400g steamed chestnuts (if you are foraging them for the first time, please check my other blog post on how to harvest and prepare them)
200ml coconut milk (neutral taste, preferably from Asian shops)
100ml water
2 ts sea salt (or to taste)
3 tbsp nutritional yeast (I use brand Vitam)
a bunch of basil leaves - if it is a strong and aromatic basil species, use less, when using a mild type, use more
1/2 ts herbs de Provence

Blend everything with a hand held mixer or food processor until smooth. Use it as spread, dip sauce or filling for lasagne or cannelloni. If using it for lasagne or pizza, add water until the required consistency. What is not immediately used you can keep in a air tight food container in the fridge for 2-3 days.

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